Peach-Lavender Cobbler

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4 1/2 pounds freestone peaches—peeled, pitted and diced (10 cups)

2 1/2 tablespoons instant tapioca

1/3 cup sugar

1/2 teaspoon kosher salt

1/2 teaspoon fresh lemon juice

1 teaspoon dried lavender blossoms

1 cup all-purpose flour

1/2 cup plus 2 tablespoons rolled oats

1/4 cup granulated sugar

1 tablespoon baking powder

1 1/4 teaspoons kosher salt

Finely grated zest of 1 lemon

5 tablespoons unsalted butter, diced

1/2 cup heavy cream, plus more for brushing

1/4 cup buttermilk

2 tablespoons turbinado sugar

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