MAPLE PEACH COBBLER

FILLING

2 lbs frozen peeled peach slices ½ cup granulated sugar

½ cup maple syrup

¼ tbsp vanilla extract

½ tsp cinnamon

2 tbsp all-purpose flour Whipped cream or ice cream,

for serving Heat oven to 400°F. Combine ingredients except whipped cream in large mixing bowl and stir to coat. Transfer to a 2-quart baking dish and bake for 45 minutes until peaches are soft (but not falling apart) and a thick, sticky sauce has formed. Remove from oven, and cool to room temperature.

BISCUITS

3½ cups all-purpose flour 2 tbsp granulated sugar 2 tbsp baking powder 1 tsp fine sea salt

1 cup cold unsalted butter,

cut into ¼-inch pieces ¾ cup heavy cream, cold ½ cup buttermilk

While peaches are baking, make the biscuit dough. Combine flour, sugar, baking powder, and salt in large bowl and mix. Add cold butter. Using your fingers, pinch the pieces of butter and flour together so that you get uneven shards and beads of butter. (Don’t work the butter for long.) Make a well in the middle, pour in cream and buttermilk, and stir to combine. With your fingers, fold the dry ingredients into the wet ones just until combined. The dough will be moist and crumbly; press it into a small rectangle and cover with plastic wrap. Chill. When peaches have cooled, unwrap and roll out the dough to roughly ½-inch thick. Tear off irregular pieces and place here and there over the peaches. (Rewrap and save any excess dough for future use.) Decrease oven to 350°F and bake cobbler 40 to 50 minutes, until biscuits are lightly golden on top. Serve warm or at room temperature, topped with whipped cream or ice cream.