Ingredients
4½lbsfreestone peaches
2½tbspinstant tapioca
1cupsugar
½tspkosher salt
½tspfresh lemon juice
1tspdried lavender blossoms
1cupall purpose flour
½cuprolled oats
2tbsprolled oats,combined with above oats
¼cupgranulated sugar
1tbspbaking powder
1¼tspkosher salt,for the topping
1lemon zest,finely grated
5tbspunsalted butter
½cupheavy cream,plus more for brushing
¼cupbuttermilk
2tbspturbinado sugar
Preparation
Preheat the oven to 400 degrees F. In a bowl, mix the peaches, tapioca, sugar, salt, and lemon juice. Transfer the filling to a 9×13-inch baking dish.
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 half cup of cream and the buttermilk; stir until the dough is just moistened.
Using 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.
