Fresh Peach Cobbler With Almond Crunch Topping - cooking recipe

Ingredients

FOR FRUIT
10 large firm ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemon zest
FOR BISCUITS
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold, cut into cubes
1/2 cup buttermilk or 1/2 cup heavy cream
ALMOND TOPPING
1/2 cup whole unblanched almond, Coarsely chopped
3 tablespoons light brown sugar, Packed
1/2 teaspoon cinnamon

Preparation

For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
Gently re-roll scraps and arrange over fruit, slightly overlapping.
Brush biscuits with cream.
In a small bowl, combine almonds, brown sugar and cinnamon.
Sprinkle over dough.
Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
Serve warm with ice cream, heavy cream or creme anglaise.