Ripe peaches and warm biscuit topping go hand-in-hand. The fresh rosemary and cinnamon adds a delicious twist. —Michael Cohen, Los Angeles, California
Total TimePrep: 20 min. Bake: 35 min.
- 1/4 cup honey
- 2 tablespoons cornstarch
- 3/4 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 4 cups fresh or frozen sliced peeled peaches, thawed
- 1-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup plus 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Vanilla ice cream, optional
- Preheat oven to 400°. In a large bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes.
- Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened.
- Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.
Nutrition Facts1 serving (calculated without ice cream): 314 calories, 12g fat (7g saturated fat), 30mg cholesterol, 347mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 3g protein.
Originally published as Honey Peach Cobbler With Rosemary Biscuit Topping in Taste of Home June/July 2014
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