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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.

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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.

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Drop the dough by large spoonfuls onto the peaches.

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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.

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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.

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