Peach Cobbler

Ingredients:For the peach filling:

• 10 ripe peaches, halved, pitted, and each half sliced into 8 slices (about 2 quarts)
• 1/4 cup cornstarch
• 2 tbsp dark-brown sugar
• 2 tbsp granulated sugar
• 3/4 tsp ground cinnamon

For the biscuit topping:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 cup heavy cream
• 2 tbsp course or sparkling sugar

Instructions:

1. Preheat oven to 375 degrees F. Set a 2-quart baking dish aside.
2. To make the peach filling: Place the peaches, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.
3. To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.
4. Whisk the egg and cream together in a liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together – it will be wet and sticky.
5. Pour the peach filling into the baking dish. Using a large ice cream scoop or a 1/4 cup measuring cup drop clumps of biscuit dough (about 1/2 cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream or whipped cream.