Peach Melba CobblerRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 350 F. Have ready a 9 x 9 baking dish, or one that is about 2.5 L in volume.
2. Filling: In a large bowl, whisk together the sugar, cornstarch and lemon zest until evenly blended. Have the fruit ready (peaches peeled, sliced and measured; raspberries measured) but don’t mix it all together yet.
3. Biscuit Topping: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into small pieces, add it to the flour mixture and rub in with your fingers or a pastry cutter until the butter is the size of large crumbs.
4. In a liquid measuring cup, combine the buttermilk and vanilla. Add the buttermilk mixture to the flour mixture and stir gently with a spoon until the batter is just barely mixed. The batter will look lumpy and uneven – do not overmix (it should not be smooth and well mixed; this makes tough biscuits).
5. Assembly: Now combine the filling mixture. Add the prepared fruit to the bowl with the sugar, cornstarch and lemon zest. Mix well. Add the lemon juice and mix again. Scrape this mixture into the baking dish.
6. Use a spoon to place dollops of the biscuit topping over the top of the fruit mixture. It will not cover the whole thing – there will be some gaps to allow for the biscuits to expand.
7. Sprinkle the sliced almonds over the top and then sprinkle evenly with the one tablespoon of sugar.