My Favorite Peach Cobbler

I want to share one last peach recipe before the season ends. As you can see from previous posts, I love fresh peaches and one of my favorite ways to use them is in peach cobbler. I know there are many peach cobbler recipes out there, but this one, adapted from Sunset Magazine, is our family favorite. You can easily double the recipe to feed a crowd.

My Favorite Peach Cobbler
6 c. peeled and sliced peaches
3/4 c. sugar
2 Tbsp. minute tapioca
1/2 tsp. orange zest
1 Tbsp. fresh orange juice
1/2 tsp. vanilla extract
2 drops of almond emulsion or extract
1/2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
pinch of kosher salt

Biscuit Topping
1 c. flour
1/4 c. sugar
3/4 tsp. baking powder
1/4-1/2 tsp. freshly grated nutmeg
pinch of kosher salt
1/3 c. cold unsalted butter, diced
1/2 c. heavy cream

For the Filling: Preheat oven to 350 degrees. Grease 9×13 pan. In a large bowl combine all filling ingredients and mix well. Let sit 15 minutes for the tapioca to soften, then pour into prepared pan.

For the Biscuit Topping: In a bowl mix together the flour, sugar, baking powder, nutmeg, and salt. Cut in butter and blend until the mixture forms coarse crumbs. Stir in cream with a fork. Let mixture sit 2-3 minutes until cream is absorbed (it will be thick and sticky). Use your hands to break it into small pieces and place on top of fruit mixture. Bake for 35-40 minutes, turning halfway through baking, until filling is bubbly in the center and biscuit topping is golden. Serves 6-8.

Cobbler before baking

Cobbler after baking

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