Peach Cobbler

My mother in law has a peach tree and this weekend I got a lot of peaches off it. I wanted to make something with them because they go bad fast. Peach pie takes too much work, but cobbler does not. This is a nice and easy dessert. I prefer to cool it and then stick in the fridge before eating. Try it with some ice cream. Yummy!

Peach Cobbler

4 pounds peaches

½ cup sugar

2 tablespoons lemon juice
3 tablespoons tapioca flour

1 cup fresh raspberries, optional

Biscuit

1 cup all purpose flour

3 tablespoons corn flour

¼ cup sugar

¼ teaspoon baking soda

1 teaspoon baking powder

Pinch cinnamon

3 tablespoons olive oil

3 tablespoons milk

3 tablespoons yogurt, any fat

Cut the peaches into ½ inch chunks and toss with sugar and lemon juice. Let stand for 30 minutes and drain off the liquid into a saucepan. Reduce the liquid to 2 tablespoons.

Toss the peaches with tapioca flour and put into oven safe baking dish. Sprinkle the raspberries and drizzle the reduced syrup over the top.

Bake at 400 F until the sides start bubbling. This should take 20 to 30 minutes.

While the peaches bake, get the biscuit ready. Combine the dry and wet in two separate bowls and when the sides of peaches are bubbling, combine the dry and wet together. Mix until combined but do not over mix. Divide into 8 portions and arrange on top of the peaches. Return to the oven and bake until the biscuits are cooked. This should take another 15 to 20 minutes.

Remove and let stand until cool and then refrigerate. I think that the cobbler is a lot tastier when it is cold.