Peach cobbler🍑🍨✨ Recipe: Ingredients Biscuit Topping -2 1/2 cups all-purpose flour (300g) -1/2 cup granulated sugar (99g) -1 tsp lemon zest -1 Tbsp baking powder -1/2 tsp salt -10 Tbsp unsalted butter, frozen and grated (141g) -1 2/3 cups heavy whipping cream, cold (400ml) (plus about 3 Tbsp(45ml) more for brushing on top of the dough) -3 Tbsp Turbinado or Demerara sugar for topping Peach Filling -4 lbs fresh peaches, peeled and sliced -2/3 cup light brown sugar, packed (142g) -1 Tbsp cornstarch -1/2 tsp ground ginger -1/2 tsp ground cinnamon -1/8 tsp ground nutmeg -1/4 tsp salt -2 Tbsp lemon juice (30ml) -2 tsp vanilla Instructions For the biscuit topping: 1. Grate 10 tablespoons of frozen butter and place in the fridge so it stays cold. 2. In a small bowl combine sugar and lemon zest and rub them together with your fingers until it looks like wet sand. Set aside. 3. In a large bowl whisk together flour, salt, baking powder, and the sugar-lemon mix. 4. Add the grated frozen butter and gently mix until all the butter is coated with flour. 5. Create a well in the center and add the heavy whipping cream. Gently mix with a spatula until evenly combined. The dough should be firm but hydrated and a little sticky. If the dough is too dry add a tablespoon of heavy cream and if it’s too wet add 1 tablespoon of flour. 6. Place the dough in the fridge meanwhile. For the peach filling: 1. Preheat oven to 425°F. 2. To a saucepan add the sliced peaches and brown sugar. Mix and bring to a simmer until the juices have reduced about half-way down the peaches, about 20 minutes. 3. In a small dish combine cornstarch, cinnamon, nutmeg, ginger, and salt. Add to the peaches and mix until combined. Bring to a boil for about 1 minute. Turn off the heat and add the lemon juice and vanilla. Mix until combined. 4. Add the peach filling to a 9”x13” pan. Scoop the dough on top of the peaches evenly. Brush cold heavy whipping cream on top of the dough. Generously sprinkle turbinado or demerara sugar all over. Place the baking pan on a baking sheet in case the juices leak out. 5. Bake at 425°F for 15 minutes and then reduce temperature to 350°F for 30-35 minutes until the biscuit is golden brown. Let it cool for about 15 minutes. Serve with vanilla ice cream. (Biscuit topping inspired by Claire Saffitz🫶🏼) #peach #cobbler #peachcobbler #baking #Recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp - @_jenperezz