• 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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• 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

  see savings

  

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.