Traditional Peach Cobbler

Traditional Peach Cobbler

Filling:  
1 cup GW Sugar 
3 Tbsp plus 1 tsp cornstarch 
8 cups peeled and sliced High Country Orchards Palisade Peaches 
1 cup white wine 
1 cinnamon stick 
1/4 tsp almond extract 
Zest of one lemon 
Mix sugar and cornstarch in large bowl. Add sliced peaches and wine and mix. Let set for at least 30 minutes or overnight in refrigerator. Drain the peaches in a colander set over a bowl. Liquid must be 3 cups (add more liquefied peaches in blender to equal 3 cups if needed). Heat the 3 cups in a sauce pan with a cinnamon stick until thickened. Discard cinnamon stick and add almond extract. Place peaches in a 9x13 pan and pour hot juice over peaches, topping with lemon zest. 

Biscuit Topping: 
2 Cups Hungarian Flour 
6 Tbsp GW sugar plus 2 Tbsp for top 
1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
6 Tbsp unsalted butter 
1 cup buttermilk 

Combine flour, sugar, salt, baking soda and baking powder. Stir with a whisk until well blended. Cut in the butter until mixture resembles large crumbles. Pour in buttermilk and toss just until mixed. Line a baking sheet with parchment paper. Drop 12 biscuits on cookie sheet. Space 1&1/2 inches apart. Sprinkle 2 Tbsp sugar on top of 12 biscuits. Bake biscuits for 15 minutes or until lightly browned at 425 degrees. Arrange the hot biscuits over the warm filling; 3 across and four down each row. Bake until filling is bubbling and biscuits are golden brown, about 10 minutes. Serve warm with ice cream.