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