Peach Cobbler

Topping: 1½ cups unbleached, all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 3 tablespoons unsalted butter, cold and cubed 1 cup buttermilk 1 large egg Turbinado sugar, for sprinkling

Filling: 2 ½ pounds ripe, but firm, peaches, pitted and cut into eighths (about 8 cups prepped) 2 tablespoons arrowroot powder 2 to 3 tablespoons light brown sugar (if peaches are slightly under-ripe, use the full 3 tablespoons) 1 teaspoon fresh lemon juice ½ teaspoon pure vanilla extract ½ teaspoon ground cinnamon Pinch kosher salt ½ teaspoon fresh thyme leaves Nonstick cooking spray

1.Prepare the topping. Put the flour, sugar, baking powder, and salt into the work bowl of the Cuisinart Food Processor fitted with the metal chopping blade. Process on Low to combine, about 5 seconds. Add the butter and pulse until the butter is broken up into small, pea-size pieces. Combine the buttermilk and egg into a liquid measuring cup. While pulsing, pour the buttermilk mixture through the feed tube and continue to pulse until just combined. Scrape down the sides of the bowl and pulse an additional time if necessary (some dry flour bits are OK – you do not want to overmix). Reserve in the bowl. 2.Put the filling ingredients into a large bowl and toss until peaches are evenly coated. 3.Preheat the Cuisinart AirFryer Toaster Oven on Bake to 350°F set for 25 minutes with the rack in the Position 2. 4.Lightly coat a 9-inch round baking pan with nonstick cooking spray. Transfer the peaches to the prepared pan. Using a medium ice cream scoop, dollop the biscuit dough so it sits evenly on top of the peaches. Sprinkle about 1 teaspoon of the turbinado sugar over the dough. 5. Once preheated, put the filled pan into the oven and bake until the top is nicely browned, about 25 minutes. 6. Allow to cool on a rack for about 5 minutes prior to serving.