Peach-Lavender Cobbler Recipe

Peach-Lavender Cobbler Recipe

How To Make Peach-Lavender Cobbler

The gentle aroma and the delicate sweetness of this peach-lavender cobbler are definitely unique. You’ll love the floral notes on this treat!

Preparation: 15 minutes
Cooking: 50 minutes
Cool Time: 25 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • lbsfreestone peaches
  • tbspinstant tapioca
  • 1cupsugar
  • ½tspkosher salt
  • ½tspfresh lemon juice
  • 1tspdried lavender blossoms
  • 1cupall purpose flour
  • ½cuprolled oats
  • 2tbsprolled oats,combined with above oats
  • ¼cupgranulated sugar
  • 1tbspbaking powder
  • tspkosher salt,for the topping
  • 1lemon zest,finely grated
  • 5tbspunsalted butter
  • ½cupheavy cream,plus more for brushing
  • ¼cupbuttermilk
  • 2tbspturbinado sugar

Instructions

  1. Preheat the oven to 400 degrees F. In a bowl, mix the peaches, tapioca, sugar, salt, and lemon juice. Transfer the filling to a 9×13-inch baking dish.

  2. Using a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt, and lemon zest.

  3. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the half cup of cream and the buttermilk; stir until the dough is just moistened.

  4. Using two spoons, form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with cream and sprinkle with the turbinado sugar.

  5. Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving.

Nutrition

  • Calories: 443.89kcal
  • Fat: 14.02g
  • Saturated Fat: 8.18g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 3.79g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 79.11g
  • Fiber: 5.09g
  • Sugar: 56.81g
  • Protein: 5.46g
  • Cholesterol: 39.77mg
  • Sodium: 569.99mg
  • Calcium: 173.79mg
  • Potassium: 554.92mg
  • Iron: 1.99mg
  • Vitamin A: 164.02µg
  • Vitamin C: 19.16mg
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