Peach Season has brought me a fridge full of juicy fruit, but like any normal human, there are only so many fresh ones during a day one can consume. So I looked through the databases and cobbled a few different recipes together to arrive at one of the most delightful cobblers I’ve ever had. And like a good Southern hostess knows, the best things are the ones which appear deceptively difficult.
The key of course, is that there is absolutely no precision required. Add or subtract a few peaches and rearrange a few blobs of dough–you can’t go wrong. You might think twice about baking that peach pie after you’ve made this!
Southern Peach Cobbler
An easy and seasonal summer treat
- 6-7 ripe peaches
- ¾ cups sugar, divided
- 1 tablespoon cornstarch
- ½ cup butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- ¾ cups all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch of sea salt
- Vanilla ice cream for serving, and basil for a toothsome savoury garnish (optional)
- Preheat the oven to 375° F.
- Peel, halve, and pit the peaches, and then slice each half into about 6 wedges.
- Combine the peaches, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves (anywhere between 5-10 minutes).
- For the dough, cream together the butter and remaining ½ cup of sugar in a medium mixing bowl with a wooden spoon or an electric mixer until smooth. Beat in the egg, vanilla, cinnamon and lemon zest until the batter is smooth.
- Add the flour, baking powder, and salt and stir until just combined. It should be slightly smoother than the consistency of muffin or cookie batter.
- Transfer the peaches to an 8-inch pie or casserole dish.
- Now, using one hand for a spoon in the bowl and the other hand for dropping, loosely form the dough into rounded mounds and distribute evenly over the fruit. They should be the size and look somewhat like British-style dumplings, with about an inch or two between (but it really doesn’t matter, this is your chance to just play around with blobs of dough!).
- Bake until the fruit is bubbling and the crust is golden, around 40 minutes, depending on the heat distribution of your oven. Let the cobbler cool slightly and serve it warm, preferably topped with vanilla ice cream.
Chu On This http://www.chuonthis.ca/
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