Peach cobbler with white cheddar biscuit topping
- Filling:
- 8 cups 1⁄2 -inch-thick peeled peach slices, preferably white peaches;
- 11⁄2 cups sugar;
- 2 tablespoons cornstarch;
- 1⁄2 teaspoon kosher salt;
- 1 teaspoon finely grated lemon zest;
- 2 tablespoons fresh lemon juice;
- 1⁄2 teaspoon almond extract;
- 3 tablespoons unsalted butter, cut into small cubes and chilled.
- Biscuit Topping:
- 2 cups soft southern wheat self-rising flour;
- 1 cup grated sharp white cheddar cheese;
- 4 tablespoons (1⁄2 stick) unsalted butter, melted;
- 2⁄3 cup well-shaken buttermilk.
Instructions:
- For the filling:Preheat the oven to 400 F. Butter a 9 × 13-inch baking dish.
- Place the peaches in the prepared baking dish. In a small bowl, mix the sugar, cornstarch, salt, lemon zest, lemon juice, and almond extract. Sprinkle the mixture over the peaches. Dot the peaches with the cubes of butter. Bake the filling for 15 minutes. Meanwhile, make the topping.
- For the topping: Stir together the flour and cheese in a large bowl. Stir together the melted butter and buttermilk in a small bowl. Slowly pour the buttermilk mixture into the flour mixture, stirring gently with a fork to form soft, fairly wet dough.
- Remove the dish from the oven. Stir the filling gently to make sure all of the sugar has dissolved. Drop rounded tablespoons of dough over the filling. Return the cobbler to the oven and continue baking until the biscuits are firm and golden brown on top and the filling bubbles around the edges, about 20 minutes more. Let sit for at least 10 minutes before serving hot.
- What else works? You can replace 2 cups of the peaches with blackberries, dewberries, or raspberries.