I know you’ve been inundated with peach recipes as of late. Jams, cobblers, crisps, pies, Geldofs. I wasn’t going to join in the blogosphere’s latest summer obsession since I’ve already seen so many amazing recipes, but when my local grocer came up with a new way to pitch me peaches, I just couldn’t resist.
I am of the school that thinks peaches are perfect on their own. They are one summer fruit that, in my book, is best eaten only with a napkin and gusto. But then Peach-o-rama! came into my world and everything has gone peach-shaped. Peach-o-rama! peaches are special. They want to party. They want to get dressed up, hit the town and knock back a few. How could I not oblige them?
Peach-o-rama is just a silly way of selling the sweetest, juiciest organic peaches around. I chose a variety from Frog Hollow Farm (California), but they also offer local fruits from Pence Orchards (just over the mountains in the Yakima Valley). These puppies kicked the fuzzy peach butts of every farmer’s market peach I’ve had this summer.
And my daughter, the picky peach eater that she is, gobbled them up with gusto. That is, when she wasn’t wiping out on the cement. Just don’t mention it to her. She’s becoming a little self-conscious.
Onto the cobbler itself. There are, according to my exact tabulations, 1,574,485 recipes for fruit cobblers on the web. I have another 5-10 stashed throughout the house in cookbooks and scraps of paper, but a total of 0 up my sleeve. I wanted an easy recipe that I could memorize and that would adapt well to the use of other fruits. Eventually I settled on this one from Gourmet via Epicurious. Simple, not too sweet, with a biscuit-like crust and very short prep time.
It’s as easy as slicing your fruit and tossing with a bit of sugar, lemon juice and cornstarch. Most folks skin their peaches before baking, but I like the color and texture that those fuzzy casings lend to the finished product. This particular recipe requires a short pre-bake of the peaches to get them nice and soft and you can assemble the biscuit crust in that time.
Top with a simple biscuit mixture, bake, and that’s all. This recipe is so simple and quick that it would be a perfect last-minute dessert, but it looks and tastes fancy enough to serve to company.
Serve warm with a scoop of vanilla bean ice cream.
My favorite part of cobbler is when the ice cream melts just slightly, coating the fruit and warm crust it’s creamy cold drippings.
Peach-o-rama peaches, I hope that I did you justice. You certainly made this cobbler one for the recipe books. Until we meet again next summer,
Peach Cobbler from Gourmet via Epicurious
I ended up using about 5 peaches (blame my peach-inhaling scratch-nosed Lucy, and used a pretty pie plate to bake the cobbler in. I found that the crust needed only about 20 minutes to bake.
- 6 large peaches, cut into thin wedges
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
For biscuit topping:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 cup boiling water
Preheat oven to 425°F.
Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or until mixture resembles coarse meal (it helps to do this quickly with very cold butter). Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)