Peach and Cinnamon Cobbler

Ingredients:

Butter for coating dish

FILLING:

6 cups peaches, halved, pitted, and sliced 1/4 inch thick

3/4 cup sugar

1/4 cup quick-cooking tapioca

1 teaspoon ground cinnamon

1 teaspoon freshly squeezed lemon juice

Pinch salt

TOPPING:

1 2/3 cups all-purpose flour, plus additional for dusting

3 1/2 tablespoons sugar

1 1/2 tablespoons baking powder

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. 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-inch 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.