Crusty Peach Cobbler Courtesy Of: California Cling Peach Board Crusty Peach Cobbler Serves 8-12 Filling 2.84 L or 100 oz Sysco Imperial peach slices in light syrup 125 mL or 1/2 cup Granulated sugar 5 mL or 1 tsp Almond extract 2 Lemons Topping 750 mL or 3 cups All-purpose flour 125 mL or 1/2 cup Granulated sugar 30 mL or 2 Tbsp Baking powder 4 mL or 3/4 tsp Salt 150 mL or 2/3 cup Cold butter, cut into cubes 250 mL or 1 cup Milk 2 Eggs 1. Preheat oven to 400*F. Lightly butter a 9X13-inch baking dish. Drain peaches well, reserving 1 cup of juice. Place in baking dish along with reserve juice, 1/2 cup of sugar and almond extract. Finely grate lemon peel over peaches and squeeze out 2 tablespoons of lemon juice. Stir to mix. Place in oven while preparing toppings.
2. In a large bowl, stir flour with 1/4 cup of sugar, baking powder and salt. Using a pastry cutter, cut into butter until coarse crumbs form. In a seperate bowl, whick milk with eggs until blended. Stir into flour mixture just until moistened.
3. Remove peaches from the oven. Drop batter onto peaches, leaving spaces for syrup to bubble up during baking (set on a tray as it may overflow a bit). Sprinkle remaining 1/4 cup of sugar over batter. Continue to bake, until biscuits are baked and golden, 35 to 40 minutes. Let stand for 10 minutes before serving.