Slow Cooker Peach Cobbler

Ingredients

• 0.3 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 2 tablespoons confectioners' sugar 
• 3 tablespoons cornstarch 
• 1.3 cups flour all-purpose
• 0.7 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.5 cup heavy cream 
• 0.8 cup milk 
• 2 tablespoons orange juice 
• 16 cups bags peaches frozen
• 1 pinch salt fine
• 0.3 cup cup heavy whipping cream sour
• 4 tablespoons butter unsalted cold cut into small pieces
• 8 servings butter unsalted for greasing insert

Equipment

• bowl
• whisk
• wooden spoon
• slow cooker

Directions

1. For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker.
2. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl.
3. Add the mixture to the insert, add the peaches and granulated sugar and toss.
4. Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl.
5. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps.
6. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
7. Drop spoonfuls of the dough on top of the peach mixture.
8. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through.
9. Let rest for 20 minutes before serving.
10. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
11. Spoon the cobbler into bowls and top with the whipped sour cream topping.