Recipe - Peach Cobbler With Almond Crunch Topping

FOR FRUIT
10 lg Firm ripe peaches; skins
removed
2 tablespoon Lemon juice
One half cup Sugar
Three fourths teaspoon Ground cinnamon
2 tablespoon Cornstarch
1 pn Nutmeg
1 pn Salt
1 pn Lemon zest

FOR BISCUITS
1 1/3 cup All purpose flour
One fourth cup Sugar
1 One fourth teaspoon Baking powder
One fourth teaspoon Salt
One fourth cup Unsalted buttercold; cut
into cubes
One half cup Buttermilk or heavy cream
Heavy cream for glazing

ALMOND TOPPING
One half cup Coarsely chopped whole
unblanched almonds
3 tablespoon Packed light brown sugar
One half teaspoon 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 1/2inch thick chill for
One half 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 8inch baking dish.

To assemble:

On a lightly floured surface, using a fluted cutter or any shaped cutter,
cut out biscuits. Gently reroll 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