Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Recipe based on Stella Parks' cobbler recipes found in her cookbook and on Serious Eats.
For the Filling:
28 ounces sliced peaches (from about 2 lbs fruit)
½ cup (3.75 ounces ounces) brown sugar
½ cup (3.5 ounces) granulated sugar
6 tablespoons (1.5 ounces) tapioca flour (also known as tapioca starch)
2 tablespoons (1 ounce) lemon juice
1 teaspoon bourbon, rum or whiskey (optional)
½ teaspoon smoked salt
2 ounces toasted, chopped pecans, divided
For the Biscuit Topping:
1 cup (4.5 ounces) all-purpose flour
1 tablespoon (½ ounce) granulated sugar
1.5 teaspoons baking powder
¾ teaspoon smoked salt
1 stick (4 ounces) butter, frozen
½ cup (4 ounces) buttermilk, cold
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