Peach and Cinnamon Cobbler
originally found here
6 cups peaches, pitted and sliced
3/4 cup sugar
1/4 cup tapioca (I used Ambrosia canned tapioca)
1 tsp ground cinnamon
1 tsp fresh squeezed lemon juice
1 2/3 cups all-purpose flour, plus additional for dusting
3 1/2 TBSP sugar
1 1/2 TBSP baking powder
1/8 tsp salt
6 TBSP cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing
Preheat oven to 350°F/175°C. Butter a deep 2 1/2 quart baking dish. In a medium bowl stir together the filling ingredients. Pour filling into prepared baking dish.
In a large bowl, prepare the topping. Whisk together the flour, sugar, baking powder, and salt. Cut in the butter and mix with your fingers until it resembles coarse crumbs. Slowly pour in the cream and stir until dough just comes together. On a lightly floured surface, pat the dough together. Form 2-inch balls and flatten them slightly.
Evenly arrange the dough rounds on top of the filling. Brush lightly with cream. Bake ~40 minutes or until golden brown and filling is bubbling.
Link your Thursday adventures up at my sister's blog, Alicia's Homemaking.