Ingredients

The following ingredients have 6 Servings
  • 2/3 cup packed brown sugar
  • 2 Tbsp cornstarch (if you like a really thick, pie filling consistency, use 4 Tbsp)
  • 2/3 cup water
  • 10 medium peaches (peeled and sliced)
  • lemon juice
  • 1 cup all-purpose flour
  • 1 Tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp a pinch baking soda
  • 1/4 tsp salt
  • 1/4 cup butter (cut in small chunks)
  • 1/3 cup milk
  • 1 Tbsp butter (melted, for brushing)
  • 1/2 cup finely chopped walnuts
  • 3 heaped Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 1/3 cups powdered sugar
  • milk (or half and half, or cream) to thin the glaze
  • 1/4 tsp almond or vanilla extract, optional

Instruction

  • Preheat the oven to 375F
  • Peel the peaches over the sink, and then slice them into a big bowl. Toss with a little fresh lemon juice to prevent browning.
  • In a large saucepan mix together the brown sugar and cornstarch, then stir in the water and bring to a simmer, stirring almost constantly. Add the peaches and any accumulated juices, and bring to a boil. The mixture should thicken. Set aside.
  • Toss the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Add the butter and cut it into the flour until they are fully incorporated and the mixture resembles coarse crumbs. You can also do this by pulsing in a food processor, which is the way I do it.
  • Make a well in the middle of the mixture and add the milk. Blend the two together with a fork just until the dough forms. Turn out onto a floured surface and knead the dough gently about 10 or 12 times.
  • Roll or pat out the dough to form a 12x6 inch rectangle. Combine the filling mix in a small bowl.
  • Brush the melted butter over the surface of the dough, and then sprinkle evenly with the nut and sugar mix. Roll up the dough from a short end.
  • Use a sharp knife to cut the log into 6 one inch slices.
  • If the peaches have cooled, reheat them, and put them in a 10 inch cast iron skillet. Top the hot peaches with the biscuits. Bake for about 25 minutes, or until the filling is bubbling and the biscuits are golden. Put a baking sheet under the skillet to catch any possible overflowing juices. Note: You might want to cover the cobbler with foil toward the end of cooking if the biscuits are getting too brown.
  • While the cobbler is baking, whisk together the glaze, adding enough liquid to get a thick drizzling consistency.
  • Let the cobbler cool slightly before glazing and serving. Note: use as much or as little of the glaze as you like.