Peach and ricotta biscuit cobbler recipe

Ingredients

• 2 pounds (908 g) ripe peaches, skinned, pitted, and cut into ¾-inch pieces (about 6 cups)
• 1½ cups (300 g) sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• ½ Ricotta Biscuits dough, cut into 2-inch squares
• 2 tablespoons heavy cream, for brushing

1. Position a rack in the center of your oven and preheat the oven to 350°F. Place a parchment-lined baking sheet on the lower rack of the oven to catch any drips.
2. Combine the peaches, sugar, lemon juice, flour, cinnamon, and salt in a 2-quart baking dish. Arrange the biscuits on top of the filling and brush the surface with the heavy cream.
3. Bake the cobbler until the biscuits are browned and baked through and the juices bubble vigorously around the edges of the dish, about 45 minutes. Serve the cobbler warm. Any leftovers will keep well at room temperature overnight, but it’s really best eaten the same day.