Thursday, April 17, 2008

Peach and Cinnamon Cobbler

From The Deen Bros. Y'All Come Eat

Butter for coating dish

6 C peaches, halved, pitted, and sliced 1/4" thick
3/4 C sugar
1/4 C quick-cooking tapioca
1 tsp ground cinnamon
1 tsp freshly squeezed lemon juice
Pinch Salt

1 2/3 C all-purpose flour, plus additional for dusting
3 1/2 Tbsp sugar
1 1/2 Tbsp baking powder
1/8 tsp salt
6 Tbsp cold unsalted butter, cut into cubes
2/3 C heavy cream, plus additional for brushing

Preheat oven to 350. Butter a 2 1/2 quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2" balls. Flatten balls gently with the palm of your hand.
Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

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