Simple Peach Cobbler

This recipe for a simple peach cobbler features hot pickled fresh peaches with a fluffy, crunchy lidded biscuit topping

Fresh peach filling can be cooked, then baked in a cast iron skillet, using a casserole pan. No need to peel the peaches if you don't want to

This is a great recipe to use up any borderline very ripe peaches you have sitting around

Ingredients for Simple Peach Cobbler – For the Fresh Peach Filling: – 1.5 lbs (680 g) fresh peaches (about 4-5 medium or 3 cups sliced peaches) – 1/4 cup (50 grams) granulated sugar – 1/2 tbsp cornstarch – 1/4 tsp cinnamon – 1 tablespoon lemon juice – For the Biscuit Topping: – 1 cup (125 grams) all purpose flour – 1 tablespoon (12 grams) granulated sugar – 1 and 1/2 teaspoon baking powder – 1/2 tsp salt – 3 tablespoons (42 grams) cold unsalted butter, cubed – 1/2 cup (118 ml) milk of choice (buttermilk is especially great) – 1 Tbsp (14 g) unsalted butter, melted (for brushing on biscuits) – 1 Tbsp (12 g) turbinado or granulated sugar (for sprinkling on biscuits)

Servings - 4, Prep time - 35 mins, Cooking time - 30 mins

Mochi keeps well in the fridge for 4-5 days, and can reheat individual servings in the microwave

When ready to bake, defrost in the fridge overnight, then top with biscuit topping and bake, adding 5-10 minutes to the baking time

If you're feeding a crowd, the recipe can easily be doubled and baked in a 3 quart (9x13) casserole

Honey Almond Granola