Peach Lavender Cobbler

This recipe was an unexpected hit as not just a fruit cobbler, but potentially as a standalone scone - two for the price of one! While I couldn't tell it had lavender in it at all by the time everything was cooked (perhaps if I had made the topping alone as a scone or lived dangerously and upped the amount of lavender in it?), everything about it was scrumptious. My one adjustment? Too much salt in the topping portion. So I've toned that part down quite a bit.

Filling

• 4_1/2 pounds freestone peaches — peeled, pitted and diced (10 cups)
• 2_1/2 tbsp instant tapioca or corn starch
• 1/3 cup sugar
• 1/2 tsp kosher salt
• 1/2 tsp fresh lemon juice

Topping

• 1 tsp dried lavender blossoms
• 1 cup all-purpose flour
• 1/2 cup plus 2 tablespoons rolled oats
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• Finely grated zest of 1 lemon
• 5 tbsp unsalted butter, diced
• 1/2 cup heavy cream, plus more for brushing
• 1/4 cup buttermilk
• 2 tablespoons turbinado sugar

1. Preheat the oven to 400°. In a bowl, mix the peaches, tapioca, sugar, salt and lemon juice. Transfer the filling to a 9-by-13-inch baking dish.
2. 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 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.
3. 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.