Peach cobbler with almond crunch topping
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Firm ripe peaches; skins removed |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Sugar |
| ¾ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Cornstarch |
| 1 | pinch | Nutmeg |
| 1 | pinch | Salt |
| 1 | pinch | Lemon zest |
| 1⅓ | cup | All purpose flour |
| ¼ | cup | Sugar |
| 1¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¼ | cup | Unsalted butter-cold; cut into cubes |
| ½ | cup | Buttermilk or heavy cream |
| Heavy cream for glazing | ||
| ½ | cup | Coarsely chopped whole unblanched almonds |
| 3 | tablespoons | Packed light brown sugar |
| ½ | teaspoon | Cinnamon |
Directions
FOR FRUIT
FOR BISCUITS
ALMOND TOPPING
For Cobbler:
In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist.
Gather the dough and spread out onto lightly floured parchment or waxed paper. Patting into a Disc a little less than ½-inch thick chill for ½ hour.
For Fruit:
Slice peaches into wedges, toss with lemon juice.
In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest.
Toss with the peaches and pour unto lightly greased 8-inch baking dish.
To assemble:
On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange over fruit, slightly overlapping. Brush biscuits with cream.
In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough.
Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
Serve warm with ice cream, heavy cream or creme anglaise.
Yield: 6 servings
CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.
Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Sep 9, 1999