Peach Cobbler

Ingredients

• 4 lbs peaches yellow pitted ripe peeled sliced into 1/ wedges (free stone peaches will be easiest to work with)
• 1 cup sugar divided
• 0.5 cup .3 oz. of pearl tapioca instant
• 1 teaspoon lemon zest 
• 1.5 tablespoons juice of lemon 
• 2 teaspoons vanilla extract 
• 2 cups flour 
• 1.3 teaspoons double-acting baking powder 
• 0.5 teaspoon ground nutmeg 
• 6 ounces butter cut into 1/2 inch chunks
• 0.7 cup heavy cream 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Coat peaches with sugar, instant tapioca, lemon, vanilla, let rest:
2. Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.
3. Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.
4. Make cobbler topping: Preheat oven to 350°F. In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.
5. Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal.
6. Add the cream and stir with a fork until the dough mixture just comes together.
7. Place peaches in baking dish, top with cobbler topping: Butter a 2 1/2 to 3 quart casserole baking dish.
8. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.
9. Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.
10. Let cool 10 minutes before serving.
11. Serve with vanilla ice cream or whipped cream.