Peach-Lavender Cobbler

Peach-Lavender Cobbler
Photo by Keller & Keller

Ingredients

  • 0.25 cup(s) buttermilk
  • 2 tablespoon(s) turbinado sugar
  • 0.5 cup(s) heavy cream
  • 0.5 cup(s) plus 2 tablespoons rolled oats
  • 1 cup(s) all-purpose flour
  • 5 tablespoon(s) unsalted butter
  • 1 tablespoon(s) baking powder
  • + 9 more ingredients
    • 1.25 teaspoon(s) kosher salt
    • Finely grated zest of 1 lemon
    • 0.5 teaspoon(s) kosher salt
    • 1 teaspoon(s) dried lavender blossoms
    • 2.5 tablespoon(s) instant tapioca
    • 0.5 teaspoon(s) fresh lemon juice
    • 0.25 cup(s) granulated sugar
    • 0.3333 cup(s) sugar
    • 4.5 pound(s) freestone peaches—peeled

make the filling : Preheat the oven to 400°. In a bowl, mix the peaches, tapioca, sugar, salt and lemon juice. Transfer the filling to a 9-by-13-inch baking dish. make the topping : Using a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flou...

View full recipe at Food & Wine

Comments

Variations on Peach-Lavender Cobbler

  • Peach-Lavender Cobbler
    • 2 1/2 tablespoons instant tapioca
    • 1/4 cup buttermilk
    • 1/4 cup granulated sugar
    • 1/3 cup sugar
    • 1/2 teaspoon kosher salt
    • 1 1/4 teaspoons kosher salt
    • +9 other ingredients


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