Peach Cobbler

A cobbler, to my way of thinking, should be a dessert where the fruit is the star. I add a few flavors that bring out the best characteristics of the fruit I’m using, and then top it with a lightly sweetened biscuit dough. As it bakes, the juices from the fruit become one with the underside of the biscuits and come up through the spaces to caramelize and form lovely chewy spots here and there. We have peaches in abundance now. These are imports from Pennsylvania as it is difficult to grow peaches here. The weather isn’t quite warm enough long enough to ensure a good crop. You do see some growing here, but not a lot.1pcYou can peel peaches with a knife, but I find blanching to be easier and less wasteful. Bring a pot of water to a boil, immerse the fruit for about 3 to 4 minutes and then remove to cold water. The skins will slip off pretty easily then.2pcFor 6 servings of cobbler, begin by heating the oven to 350º and buttering a 3 quart flat baking dish. In a bowl, combine
6 large peaches, peeled and sliced thickly
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon freshly ground ginger
pinch of salt
1 tablespoon cornstarch3pcStir to combine thoroughly and spread evenly in the baking dish. Bake for about 30 minutes.4pcIn the meantime, prepare the biscuit dough. You need
1 & 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons light brown sugar
4 ounces cold butter, cut into small cubes
3/4 cup cold buttermilk
1 teaspoon vanilla5pcUsing a pastry cutter or two knives, work the butter into the dry ingredients, until the butter is incorporated – it will resemble cornmeal in texture. Add the vanilla to the buttermilk and quickly fold into the dry ingredients, taking care not to stir too much. Distribute the dough over the peaches. I find it easiest to use a small disher or cookie scoop, but a tablespoon also works just fine. Sprinkle the top with about a tablespoon of granulated sugar.6pcReturn to oven and bake another 30 to 35 minutes, until the top is nicely browned and the peach filling is very bubbly around mthe edges.7pcCool for about 30 minutes and serve with vanilla ice cream or whipped cream.8pcI’d tell you that the leftovers will be safe out of the fridge for about a day, but I know you won’t have any leftover, so why bother? If you do though, after a day, they should be refrigerated.

More fruit desserts you may like:
Apple Cheese Crisp
Chablis Ginger Pear Crisp

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21 Responses to Peach Cobbler

  1. lesley says:

    Boy I could do with this right now Donalyn! The heating’s packed up & there’s no hot water, where’s a plumber when you need one?
    Looks wonderful!

  2. Trisha says:

    Drool is just so unattractive in the morning! That peach cobbler looks scrumptious.

  3. charlane says:

    one of my favorites for sure and even better with vanilla ice cream

  4. Perfect! I have peaches that need to be used and this is what I was thinking of making. Thanks!

  5. Janis says:

    Peaches are my favorite fruit of all time! And peach cobbler is one of my favorite desserts of all time…served warm with french vanilla ice cream. ***faints***

    It looks delicous! I’ll be right over!

  6. CM says:

    Exquisite!!! One of my favorite Grandma and Grandpa Kniight memories is from when I visited them in August of 1982 (I was 22). We drove a couple of hours to PA to get fresh peaches. I have not had a peach that good since!!! They were huge. And of course Grandma took them home and “blanched” them and made all kinds of wonderful things with them. …. mainly preserving them.

    Oh, and please tell the chipmunk that I’m sorry he has to work so hard on his “real job” … but I understand … winter is coming.) ; )

  7. Carrie says:

    that crumb topping looks good enough to eat plain

  8. Burgh Baby says:

    Yay! It’s peach cobbler time!

  9. Oh, ditto Carrie on the topping. It looks scrumptious. But the peaches really shine. YUM!

  10. Debbie Jean says:

    All I can say is yummy!!!!!!!!!!!!!

  11. ellyn says:

    That’s looks yummy. Bringing some up this weekend?

  12. Oh my goodness. I’d like some for breakfast, please.

  13. Oh gosh, this looks great, Donalyn! Yum! It’s so funny. The weather starts to turn, and we all start to bake again. I just posted up an Italian prune plum crumble that’s kind of similar.


  14. Egghead says:

    You simply must stop posing recipes. Between you and the Noble Pig I can’t stop eating. This looks wonderful. I love fresh peach ANYTHING.

  15. (slurp) I’m not a pie person but I can make a meal of cobbler, especially the peach kind. It looks (and dare I say smells) amazing!

  16. sara says:

    This looks so amazing! Wow. What great colors – this is absolutely delicious. :-D

  17. nina says:

    I grew up with a peach orchard in the back yard….oh how I miss it!!!! Looking at this, I can almost smell the peaches…..yum!!!!!

  18. Excellent photo work! I’m going to try out your recipe this weekend. Cheers! :D

  19. Flea says:

    Mmm! I’m so hungry now! Thank you!

  20. Pingback: Take it outside - photographing food in natural light | Cake Batter on My Shutter Button

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