Peach Cobbler With Almond Crunch Topping

Recipe Ingredients

		Fruit
10		Firm ripe peaches - skins removed (large)
2 tablespoons	30ml	Lemon juice
1/2 cup	99g / 3.5oz	Sugar
3/4 teaspoon	3.8ml	Ground cinnamon
2 tablespoons	30ml	Cornstarch
1		Nutmeg
1		Salt
1		Lemon zest
		Biscuits
1 1/3 cups	83g / 2.9oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1 1/4 teaspoons	6.3ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Cold unsalted butter - cut into cubes
1/2 cup	118ml	Buttermilk or heavy cream
		Heavy cream - for glazing
		Almond Topping
1/2 cup	46g / 1.6oz	Coarsely-chopped whole unblanched almonds
3 tablespoons	45ml	Light brown sugar - (packed)
1/2 teaspoon	2.5ml	Cinnamon

Recipe Instructions

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. Pat into a disc a little less than 1/2-inch thick; chill for 1/2 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-rolling scraps. Arrange biscuits 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.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9491) - from the TV FOOD NETWORK

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