1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 tsp baking powder
1/2 tsp salt
1/8 tsp freshly ground nutmeg
1 stick cold unsalted butter, cut into 1/2-inch pieces
2/3 cup heavy cream, plus more for brushing
2 tbsp unsalted butter
5 large peaches, peeled and cut into 1/2-inch-thick wedges
2 tbsp all-purpose flour
1/2 cup honey
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 cup raspberries
Instructions
Preheat the oven to 425. Make the topping- Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
Make the filling- Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil). Let cool slightly before serving.
Originally Submitted
9/16/2011
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