Name: Peach Cobbler with Almond Crunch Topping
Ingredients: 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; 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; 1/2 c Coarsely chopped whole unblanched almonds; 3 tb Packed light brown sugar; 1/2 ts Cinnamon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dujour12	6	servings

INGREDIENTS

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

INSTRUCTIONS

FOR FRUIT
FOR BISCUITS
ALMOND TOPPING
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 <alan@atoc.demon.co.uk> on Sep
9, 1999

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