My favorite peach dessert. I like to get the peaches nice and hot before topping with cobbler so the underside of the biscuits isn’t underdone.

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Peaches:

• 2 1/2 lbs. peaches
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 TBSP cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Cobbler:

• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 TBSP sugar
• 2 tsp baking powder
• 6 TBSP cold butter, cut into tablespoons
• 3/4 cup heavy cream

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Preheat oven to 375 degrees.

Dip peaches in boiling water for 5 seconds. Peel and slice into a medium bowl. Add sugars, cornstarch, cinnamon, nutmeg and salt. Stir to combine. Pour into an 8″ or 9″ baking dish.

Bake for 25 minutes.

Meanwhile, prepare cobbler:

Stir together flour, salt, sugar and baking powder in a medium bowl. Cut in butter until the pieces are no larger than small peas. Pour in heavy cream. Stir until the mixture is evenly moistened.

Shape the dough into 9 rough biscuits – flattening each to about 1 1/2 inches.

When peaches have cooked for 25 minutes, remove from oven. Top with cobbler. If desired, brush with heavy cream or lightly beaten egg.

Bake for an additional 35 minutes, until peaches are bubbling and cobbler is golden brown.