Ingredients
4 1/2 lb. freestone peaches
2 1/2 tbsp. instant tapioca
c. sugar
1/2 tsp. kosher salt
1/2 tsp. fresh lemon juice
1 tsp. dried lavender blossoms
1 c. all-purpose flour
1/2 c. rolled oats
2 tbsp. rolled oats, combined with above oats
1/4 c. granulated sugar
1 tbsp. baking powder
1 1/4 tsp. kosher salt, for the topping
Finely grated zest of 1 lemon
5 tbsp. unsalted butter
1/2 c. heavy cream, plus more for brushing
1/4 c. buttermilk
2 tbsp. turbinado sugar
Preparation
Step 1Make the filling: 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-by-13-inch baking dish.Step 2Make the topping: 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. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.Step 3Using 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. Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving.
