Ingredients

  • 1 tablespoon baking powder
  • 5 tablespoons unsalted butter, diced
  • 1/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream, plus more for brushing
  • 2 1/2 tablespoons instant tapioca
  • 1/2 teaspoon kosher salt
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon dried lavender blossoms
  • 1/2 teaspoon fresh lemon juice
  • Finely grated zest of 1 lemon
  • 4 1/2 pounds freestone peaches—peeled, pitted and diced (10 cups)
  • 1/2 cup plus 2 tablespoons rolled oats
  • 1/3 cup sugar
  • 2 tablespoons turbinado sugar

Ready In 90 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat the oven to 40
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Step 2

  • In a bowl, mix the peaches, tapioca, sugar, salt and lemon juice.
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Step 3

  • Transfer the filling to a 9-by-13-inch baking dish.
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Step 4

  • 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.
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Step 5

  • Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal.
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Step 6

  • Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.
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Step 7

  • Using two spoons, form 3-tablespoon mounds of the topping and arrange them evenly over the peaches.
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Step 8

  • Brush with cream and sprinkle with the turbinado sugar.
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Step 9

  • Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling.
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  • Length: 50 minutes

Step 10

  • Let cool slightly before serving.