Sweet Peach Cobbler
7 cups sliced peaches
3 cups sugar plus 2 tablespoons
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 teaspoon salt divided
5 tablespoons butter cold, cut into pieces
1 cup flour
11 teaspoons baking powder
1 teaspoon ground cinnamon
6 tablespoons buttermilk
1 egg lightly beaten with 1 teaspoon water
Preheat oven to 400°F. Grease and four an 8-inch baking pan.
In a bowl, combine peaches, 3 cup sugar, tapioca, lemon juice, and ¼ teaspoon salt. Pour into pan and dot with 2 tablespoons butter.
In a bowl, sift together four, baking powder, cinnamon, and remaining sugar and salt. Add the remaining butter pieces and rub in with fngers until mixture forms fne crumbs. Add buttermilk and mix until dough comes together.
On a foured surface, roll out dough and, using a sharp knife, cut into 1-inch-wide strips. Place half of strips on top of peach mixture, spacing 1 inch apart; weave remaining strips over and under to make a lattice pattern. Brush egg wash on latticed dough.
Bake for 45 to 55 minutes, or until crust is golden brown and fruit is bubbling. Serve warm.