3⁄4 cup (165 grams) firmly packed light brownsugar
1 teaspoon (6 grams) vanilla bean paste
2 tablespoons (4 grams) chopped fresh basil
1 large egg (50 grams), lightly beaten
1 tablespoon (12 grams) sparkling sugar
Instructions
In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in walnuts and cream just until combined. (Dough will be slightly crumbly.) Gently shape dough into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
On a lightly floured surface, gently roll dough to 1⁄2-inch thickness. Using a 21⁄2-inch round cutter, cut 7 rounds. Cover dough with plastic wrap to prevent a skin from forming. Set aside.
In a small bowl, whisk together cornstarch and 2 tablespoons (30 grams) water.
In a medium saucepan, bring peaches, brown sugar, and vanilla bean paste to a boil over medium-high heat. Add cornstarch mixture; whisk for 1 minute. Add basil; reduce heat to low, and simmer for 2 minutes. Pour peach mixture into an 8-inch skillet. Top with biscuits. Brush a thin layer of egg wash onto biscuits, and sprinkle with sparkling sugar.
Bake until biscuits are deep brown and filling is bubbly, 15 to 20 minutes. Let cool slightly; serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/peach-basil-cobbler/