Southern Double Crusted Cinnamon Sugar Peach Cobbler.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (12 tablespoons) cold salted butter, cubed. Plus melted butter, for brushing
- 3/4 cup cold buttermilk
- cinnamon sugar, for sprinkling
- 6 cups fresh or frozen peaches (no need to thaw), sliced
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/4 cup bourbon
- 1/2 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
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Instructions
- 1. Preheat the oven to 400 degrees F.
- 2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
- 3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 18-20 smaller biscuits using a 1 1/2-2 inch circle cookie cutter (or just cut into similar size squares). Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.
- 4. Meanwhile, make the filling. In a 10-12 inch baking dish, toss together the peaches, brown sugar, cornstarch, bourbon (if using), and vanilla.
- 5. To make the crumble. Combine the flour, brown sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the peaches.
- 6. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with cinnamon sugar. Arrange the biscuits on top of the peaches/crumble. Place the dish on a baking sheet. Bake for 50-55 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.
Source
Original recipe: View Original