Paula Deen's Peach & Cinnamon Cobbler is delicious! I love peach cobbler! It is one of my favorite summer recipes with a side of vanilla ice-cream.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Servings: 6people
Author: Jamie and Bobby Dean
Cost: $6
Ingredients
1TBSPButter for coating dish
FILLING:
6cupspeaches, halved, pitted, and sliced 1/4 inch thick
3/4cupsugar
1/4cupquick-cooking tapioca
1teaspoonground cinnamon
1teaspoonfreshly squeezed lemon juice
Pinchsalt
TOPPING:
1 2/3cupsall-purpose flour
1TBSPall-purpose flour, for dusting
3 1/2tablespoonsgranulated sugar
1 1/2tablespoonsbaking powder
1/8teaspoonsalt
6tablespoonscold unsalted buttercut into cubes
2/3cupheavy creamplus 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.