This recipe was a big hit on thanksgiving! It beat out the pumpkin pie, pecan pie, and apple! I highly suggest you make this for a party or a great dinner with friends. But of coarse you need to top it with vanilla ice cream or frozen yogurt! YUMMMM! Next time I would like to use fresh peaches but these del monte refrigerated were amazing also. It just wasn’t peach season when I made it.
Here’s what you’ll need…
6 cups peaches
3/4 cup of sugar
1/4 cup of cup of quick-cooking tapioca
1 teaspoon of cinnamon
1 teaspoon of fresh lemon juice
pinch of salt
1 2/3 cups of all-purpose flour, plus additional for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon of salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing
Pre-heat oven to 350 degrees. butter a 1 1/2 quart baking dish. in a medium bowl, stir together the filing ingredients, pour filing into the dish and set aside
For the topping, in a food processor or large bowl whisk together 1 2/3 flour, the sugar, baking powder, and salt. Pulse or cut in the butter until mixture resembles coarse crumbs. Slowly add the 2/3 cup of cream, mix it until the dough just comes together.
Now form the dough with some flour and make 2 inch balls. Flatten them a little with the palm of your hand.
Arrange the dough rounds on top of the filling. I also put some extra dough in the middle of the cobbler also but you dont have to do that.
Brush a little cream over the rounds. bake for one hour or until the biscuits are golden brown and the peach filling is bubbling!
Top with delicious ice cream and serve warm!!!! YUMMMMM