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1
Preheat oven to 425 f.
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2
Line a large deep casserole dish (about 12 wide and at least 3 deep).
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3
with Reynolds foil.
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4
Rub with butter.
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5
Place peaches in colander and allow to drain thoroughly.
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6
Place unbaked biscuits in the bottom of the dish with sides touching.
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7
Dot with butter.
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8
Combine the cinnamon with the brown sugar and sprinkle half the mixture over the biscuits.
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9
Layer with sliced peaches.
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10
Sprinkle half of the remaining brown sugar mixture over the peaches.
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11
Bake for 8 minutes until biscuits are just done (barely browned).
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12
While biscuits are baking mix the eggs, cream and sour cream in a bowl and beat well with a whisk or with electric beater on medium speed.
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13
When biscuits are done, reduce oven temperature to 325 deg.
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14
Remove dish from oven and pour cream/egg mixture over biscuits and peaches.
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15
Its OK if the peaches are not entirely covered.
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16
Top with the remaining sugar mixture and slivered almonds.
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17
Dot with butter.
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18
Return dish to oven and bake for 45 minutes or until toothpick inserted into center of cobbler comes out clean.
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19
Let cool completely before serving.
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20
Serves 6-8.
