Biscuit-y Peach Cobbler

Kirk had one request for all the peaches I processed last week – a biscuit-y peach cobbler. Easy enough! Once I got all the jam and butters done I got this in the oven. And then started the endless cleanup from canning.

Peach Cobbler

Ingredients:

Filling –

• 8 ripe fresh peaches (about 6-8 ounces each)
• ¼ cup granulated sugar, preferably organic
• ¼ cup brown sugar, packed, preferably organic
• 1 Tbsp cornstarch or preferred thickener
• 1 tsp lemon juice or white balsamic vinegar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg

Biscuit Topping –

• 1 cup white whole wheat flour
• ¼ cup granulated sugar, preferably organic
• ¼ cup brown sugar, packed, preferably organic
• 1 tsp baking powder
• ½ tsp fine sea salt
• 6 Tbsp unsalted butter or Earth Balance Buttery stick, diced
• ¼ cup boiling water

Topping –

• 3 Tbsp granulated sugar, preferably organic
• 1 tsp ground cinnamon

Directions:

Preheat the oven to 425°, lightly butter a 8×8″ glass baking dish.

In a large mixing bowl combine the filling ingredients. Pour into the prepared pan, bake for 15 minutes.

Meanwhile mix the biscuit topping in a medium bowl, working the butter in with fingers until crumbly.Stir in the boiling water till just mixed.

Take out the hot peaches, drop the dough all over, then sprinkle with the topping.

Return to the oven, bake for about 30 minutes, until golden.

Let cool before serving. Tastes better once chilled, preferably overnight.

~Sarah