summer 2012: treat tuesday #2, peach cobbler with almond biscuits

i am a big fan of the clean eating cook books and magazines. the july 2012 magazine has been my favorite so far. the headliner is "savor summer with american cookout classics." can you say yum-o?



my kids have been begging for peaches. since trader joe's sells a BIG box of 'em and there just so happened to be a delicious sounding recipe in my new clean eating magazine, i was inspired to make this treat...

Peach Cobbler with Almond Biscuits
(from Clean Eating Magazine, July 2012)

INGREDIENTS:
- 6 firm peaches (peeled, pitted, and cut into 1/2 in. thick wedges)
- 5 tbsp organic evaporated cane juice, divided
-- 2 tsp potato starch
- 1/4 tsp pure almond extract
- 3/4 cup white whole-wheat flour, plus about 2 tbsp for shaping biscuits
- 1/4 cup almond meal
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 1/2 tbsp organic unsalted butter, cold and cut into 1/3 in. cubes
- 1/4 cup 2% milk, plus 1 tbsp for top of biscuits
- 1/2 tbsp sliced raw unsalted almonds



INSTRUCTIONS:
1. Preheat oven to 425. In a large bowl, combine peaches, 3 tbsp cane juice, potato starch, and almond extract. Transfer to an 8-in. baking dish and bake for 20 min. (peaches should still be slightly firm).



2. While peaches are baking, prepare biscuits. In a separate large bowl, whisk flour, almond meal, baking powder, salt, and remaining cane juice. With a pastry blender or two forks, cut in butter. Add 1/4 cup of milk and stir until just moistened and a firm dough forms.



3. Turn dough onto a lightly floured surface and knead briefly until dough just forms a ball. Divide into 6 equal rounds and flatten each into a 2 1/2 in. wide, 1/2 in. thick disk. (I used a star shaped cookie cutter for fun!) Place dough rounds in a single layer over peaches (it's okay if they touch). Lightly brush tops with remaining 1 tbsp of milk. Top with almonds, gently pressing into dough to adhere. ( I skipped on the almonds). Bake for 17-20 min., until biscuits are golden brown and peach mixture is bubbling. Let cool for 10 min. Serve warm.


 

before


after

we are saving our cobbler for dessert tonight, so i don't have any raving reviews yet. but if i were to judge how it tastes based on how it looks and smells, i'd say this is a winner. a perfect summer pairing for a savory summer cookout (dinner just so happens to be beef sirloin & bell pepper kebabs, also from the magazine. :)

happy treat tuesday!