Peach Cobbler with Almond Crunch Topping

Categories: Dujour12
Yield: 6 servings

---------------------------------FOR FRUIT---------------------------------
10 lg Firm ripe peaches; skins
-removed
2 tb Lemon juice
1/2 c Sugar
3/4 ts Ground cinnamon
2 tb Cornstarch
1 pn Nutmeg
1 pn Salt
1 pn Lemon zest

--------------------------------FOR BISCUITS--------------------------------
1 1/3 c All purpose flour
1/4 c Sugar
1 1/4 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter-cold; cut
-into cubes
1/2 c Buttermilk or heavy cream
Heavy cream for glazing

-------------------------------ALMOND TOPPING-------------------------------
1/2 c Coarsely chopped whole
-unblanched almonds
3 tb Packed light brown sugar
1/2 ts Cinnamon

For Cobbler:

In food processor, combine flour, sugar, baking powder, and salt. Pulse to
combine. Add cold butter and pulse until mixture is crumbly. Drizzle most
of buttermilk /cream over flour mixture, pulse to combine. If mixture seems
dry, add a little more. Dough should be just moist.

Gather the dough and spread out onto lightly floured parchment or waxed
paper. Patting into a Disc a little less than 1/2-inch thick chill for
1/2 hour.

For Fruit:

Slice peaches into wedges, toss with lemon juice.

In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest.
Toss with the peaches and pour unto lightly greased 8-inch baking dish.

To assemble:

On a lightly floured surface, using a fluted cutter or any shaped cutter,
cut out biscuits. Gently re-roll scraps and arrange over fruit, slightly
overlapping. Brush biscuits with cream.

In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over
dough.

Place in the oven and cook until fruit is bubbling, biscuits are golden,
and a skewer poked into the center of the biscuit dough comes out clean.
Serve warm with ice cream, heavy cream or creme anglaise.

Yield: 6 servings

CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491

Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.

Busted and entered for you by: Bill Webster
Posted to MM-Recipes Digest by Alan Hewitt on Sep
9, 1999

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