Fresh Peach Cobbler With Almond Crunch Topping

• FOR FRUIT
• 10 large firm ripe peaches, skins removed
• 2 tablespoons lemon juice
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 pinch nutmeg
• 1 pinch salt
• 1 pinch lemon zest
• FOR BISCUITS
• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold, cut into cubes
• 1/2 cup buttermilk or 1/2 cup heavy cream
• ALMOND TOPPING
• 1/2 cup whole unblanched almond, Coarsely chopped
• 3 tablespoons light brown sugar, Packed
• 1/2 teaspoon cinnamon

1. For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
2. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
3. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
4. For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
5. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
6. Gently re-roll scraps and arrange over fruit, slightly overlapping.
7. Brush biscuits with cream.
8. In a small bowl, combine almonds, brown sugar and cinnamon.
9. Sprinkle over dough.
10. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
11. Serve warm with ice cream, heavy cream or creme anglaise.

firm ripe peaches, lemon juice, sugar, cornstarch, nutmeg, salt, lemon zest, flour, sugar, baking powder, salt, unsalted butter, buttermilk, whole unblanched almond, light brown sugar, cinnamon

Taken from www.food.com/recipe/fresh-peach-cobbler-with-almond-crunch-topping-2803 (may not work)