Peach Cobbler

I took a most amazing rhubarb cobbler recipe and modified it for peaches.  Yum!

For dough

1 2/3 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon plus 1/2 teaspoon baking powder

2 hard-boiled egg yolks (really!)

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1/2-inch cubes

2/3 cup plus 1 tablespoon heavy cream

1/2 tsp almond extract

For peaches

8 cups peaches, peeled and sliced

2 TBSP sugar plus 1 TBPS sugar 

1/2 tsp almond extract

2 tablespoons cornstarch

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and 1/2 teaspoon almond extract, then pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs.  *This make a lot of topping.  You could try to halve the recipe, or, as I do and bake up the extra few round for a teatime treat.

Using a small ice cream scoop or a large spoon, form the dough into 2-inch balls, then flatten them slightly into thick rounds.  Alternatively, gently roll out the dough to about 3/4 inch thick and cut with biscuit or cookie cutters.  Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the peaches in a shallow 21/2- quart casserole dish and toss with sugar, almond extract, and cornstarch. Allow to macerate 5-10 minutes.

Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with cream and sprinkle with reserved sugar. Bake the cobbler until the peaches are bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve with ice cream or whipped cream.