the best peach cobbler (one word: biscuits)

8:26 AM

I'm officially calling this the summer of peaches! I don't think I've ever had so many fantastic peaches all in one month. I've always been weary buying them because their scent alone can be deceiving and they can still turn out to taste mealy, bitter or just plain tasteless. Not this year though! I've bought them from several different farm stands and they've all turned out to be delicious! 
Most of the time we just hoover them up as soon as we get home, the juices trickling down our hands and in the case of Birdie her mouth and chest and all the way down to her belly. But recently I went ahead and indulged in ten pounds, yes TEN pounds, of this goodness. There was enough to enjoy right away and plenty left for freezing and a cobbler. I had never made one before so I spent a good long while researching recipes to find the perfect one. The moment I spotted this particular one and the word "biscuits" I knew it was meant to be. So here it is, simple and absolutely divine:

For the filling:
6 c sliced peaches
2 tsp finely grated fresh ginger (peeled)
1 tbsp fresh lemon juice
2 tbsp all-purpose flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar

For the topping:
1 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 c heavy cream
3 tbsp unsalted butter, melted
Coarse sanding sugar, for sprinkling (optional)

1. Prepare the filling: Preheat the oven to 375˚. Toss the peaches, ginger, lemon juice, flour, brown sugar, and granulated sugar in a large bowl. Transfer filling to a nine-inch pie plate or small skillet. 

2. Prepare the topping: Whisk the flour, baking powder, and salt in a large bowl. Add the heavy cream. With a spatula, fold cream, and flour-mixture together until combined into a sticky dough. 

3. Pinch biscuit dough into clumps and arrange on top of the peach mixture in the plate; brush with melted butter and sprinkle with coarse sanding sugar, if desired. Transfer pie plate to a foil-lined baking sheet and bake until peaches are bubbling and the topping is golden, 30 to 35 minutes. Cool slightly before serving.

I will say that I have an extra large pie plate so I ended up doubling the topping recipe. Also, to me cobbler isn't complete without a heaping spoonful of delicious vanilla ice cream so I recommend having that on hand. 

Enjoy!



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