by Heather Harris Brady
It’s still hot but we did have enough of a lull where I could sneak this cobbler into the oven. The smell of peaches baking is just to amazing to miss out on. I know it gets confusing between all the bettys, crisps, cobblers and the like, but where I come from if you order cobbler you’re going to get baked fruit topped with biscuits. This would make a fantastic brunch dish.
Peach Cobbler, Four Generous Servings
Four cups sliced fresh peaches
2 T. small tapioca
1/3 c. sugar
1/2 lemon, fresh
1 t. cinnamon
One recipe biscuit dough, made with 1 c. milk
Toss the peaches with the tapioca, sugar and lemon juice. If the small tapioca is still too large for your tastes you can buzz it in a spice grinder for a few seconds before you add it into the mix.
Put the peaches into a greased 8″ square baking dish and sprinkle with the cinnamon.
Preheat the oven to 375 and mix up the biscuit dough. If you don’t have buttermilk on hand, just add 1 t. cider vinegar to regular milk before you stir it in. Depending on your flour you might need a splash more milk. We’re looking for a soft dough because these are drop biscuits. (Although you could roll them if you want, your choice – just follow the regular recipe in that case.) But it’s hot and I’m going for speed and ease.
Drop the dough by large spoonfuls onto the peaches.
Bake for about 30 minutes, or until the biscuits are cooked through. Check the one in the middle, sometimes the juice bubbles up around it and it can take a bit longer.
Dish up and serve warm. It’s good with ice cream, some unwhipped heavy cream if you’re a traditionalist. Clotted cream would be heaven if you’re lucky enough to have some within reach.