Peach Cobbler
INGREDIENTS
8 c. peaches, pitted, halved and cut into wedges
1 tbsp tapioca starch
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tsp vanilla extract
Biscuit topping
1 cup all-purpose flour
1/4 cup sugar + more for sprinkling
1 tsp baking powder
1/8 tsp salt
1/4 cup cold Maple Hill Salted Butter, cubed
1 egg, beaten
PREPARATION
1. Preheat oven to 400F.
2. For the filling: in a large saucepan, combine the peaches, tapioca starch, brown sugar, cinnamon and lemon juice and cook over medium heat until warmed and thickened. Transfer to a 9x13 baking dish.
3. Meanwhile, make the biscuit topping: whisk the flour, baking powder, sugar, salt, and cinnamon together until combined. Cut in the butter until the mixture resembles coarse crumbs. Combine egg and milk. Add to mixture and stir just to moisten (dough will be sticky).
4. Drop biscuits onto hot filling and sprinkle with sugar. Bake for 20-25 minutes or until the tops of the biscuits are golden brown. Serve warm with ice cream. Enjoy!