Peach-Lavender Cobbler
Recipe from Food & Wine

Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.


Peach-Lavender Cobbler
Keller & Keller

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Servings: 8
Prep Time: 1 hr
Total Time: 1 hr 30 mins
 
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Ingredients
FILLING
  • 4 1/2  pounds
    freestone peaches, peeled, pitted, and diced (10 cups)
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  • 2 1/2  tablespoons
    instant tapioca
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  • 1/3  cup
    sugar
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  • 1/2  teaspoon
    kosher salt
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  • 1/2  teaspoon
    fresh lemon juice
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TOPPING
  • 1  teaspoon
    dried lavender blossoms
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  • 1  cup
    all-purpose flour
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  • 1/2  cup
    plus 2 tablespoons rolled oats
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  • 1/4  cup
    granulated sugar
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  • 1  tablespoon
    baking powder
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  • 1 1/4  teaspoons
    kosher salt
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  •  
    Finely grated zest of 1 lemon
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  • 5  tablespoons
    unsalted butter, diced
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  • 1/2  cup
    heavy cream, plus more for brushing
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  • 1/4  cup
    buttermilk
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  • 2  tablespoons
    turbinado sugar
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Directions
1.
MAKE THE FILLING: Preheat the oven to 400 degrees. In a bowl, mix the peaches, tapioca, sugar, salt, and lemon juice. Transfer the filling to a 9-by-13-inch baking dish.
2.
MAKE THE TOPPING: Using a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt, and lemon zest. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.
3.
Using two spoons, form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with cream and sprinkle with the turbinado sugar. Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving.

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