Peach Cobbler

Ingredients

• 9 1/2 cups peaches (peeled, pitted & sliced)
• 1 1/2 cups granulated sugar
• 1 lemon (juiced)
• 1/4 cup butter (cut into pieces)
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar (packed)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 7 tablespoons unsalted butter (cold, cubed)
• 3/4 cup heavy cream (cold)
• 3 tablespoons granulated sugar
• 2 tablespoons heavy cream

Instructions

1. 1

   Preheat the oven to 350°F convection and butter a 9x13 inch baking dish.

2. 2

   Peel the peaches and slice them in half to remove the pit. To make it easier, cross the indent on the top of the peach and slice around like an avocado. You can rock the pit side to side to remove it. Continue to slice the peaches about 1/4 of an inch thick.

3. 3

   Combine the sliced peaches, sugar, lemon juice, and butter in a pan and cook on medium heat until the butter has melted and the peaches release their juices.

4. 4

   While the filling is cooking, combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt in a bowl of a stand mixer or in a large bowl.

5. 5

   With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. This can also be done in a bowl with a whisk.

6. 6

   Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand.

7. 7

   Once the butter is cut in, slowly pour the cold cream in with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy.

8. 8

   Pour the peach filling into the prepared baking dish.

9. 9

   Using a cookie scoop or tablespoon, top the peach filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar.

10. 10

    Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes until the filling is bubbling in the center and the drop biscuits are golden brown.