Italian Peach Cobbler

Ingredients

• 7-8 peaches

• 1 lemon (halved)

• 1 ½ stick of butter

• 1 ½ cup of Panna della Centrale (Italian heavy cream)

• 3 cups of all-purpose flour

• 3 tablespoons of all-purpose flour

• ½ cup of sugar

• 4 teaspoons of baking powder

• 1 teaspoon of cinnamon

• 2 teaspoons of salt

• 1 teaspoon of brown sugar

• 2 scoops of gelato (crema flavor)

Instructions

1. Preheat the oven at 400F or 200C. In a large bowl, mix the 3 cups of flour, ¼ cup of sugar, baking powder, and salt. Slice the butter into cubes (about a half-inch each) and throw them into the dry mixture, using your hands to squeeze and smash them with everything else.

2. Carefully stir in the Panna, mixing all the ingredients with a wooden spoon until a rough dough is formed. It might be a little soggy, but don’t worry — it will all come together in the end. Add a pinch of flour to the bowl and switch from using the wooden spoon to using your hand. Knead and form the dough as you wish, about 10 minutes.

3. Lightly flour a clean working surface, and then transfer the dough. Continue to knead for about 5-6 minutes, flouring when needed until you have a beautiful mass to work with. Pat the dough down into a thick square shape, about 8×8. Using a floured knife, cut the dough into the preferred quarters — essentially, the biscuits that you’d like to have (I usually do about 10). Carefully set them on a floured plate and refrigerate for 30 minutes.

4. Slice the peaches into small wedges, about an inch, and place them in a large bowl. Add 3 tablespoons of flour, 1 teaspoon of cinnamon, and ¼ cup of sugar. Mix until all peaches are coated well, then add the juice of the halved lemons (catching seeds where needed).

5. Place coated peach mixture in a 13 x 9-inch baking pan, and spread out evenly so that there are no overlaps. Arrange the biscuits on top of the peach mixture, giving room between each as they will enlarge during the baking process. Brush some Panna on top of each, and drizzle with brown sugar. Bake uncovered for about 45 minutes, checking to make sure that dough is cooked through (if needed, an extra 5-6 minutes). When finished, take the cobbler out of the oven and let stand for 15 minutes (or until the desired temperature). Serve each biscuit with an ample serving of the cooked peaches, alongside one to two scoops of crema flavored gelato. Drizzle some Panna on top and enjoy!