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1
For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker.
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2
Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl.
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3
Add the mixture to the insert, add the peaches and granulated sugar and toss.
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4
For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl.
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5
Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps.
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6
Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
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7
Drop spoonfuls of the dough on top of the peach mixture.
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8
Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough.
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9
Cover the slow cooker and set to high for 3 to 4 hours.
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10
The cobbler should be bubbly and the biscuits should be cooked through.
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11
Let rest for 20 minutes before serving.
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12
For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
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13
Spoon the cobbler into bowls and top with the whipped sour cream topping.
