Rustic Peach Cobbler

It’s getting toward the end of a very hot, very dry summer, and that means that pickings are getting slim at our favorite farmers markets.  There are still good things to be found, though, and we were lucky enough to come across a few very fresh, very ripe peaches at the Bernice Garden Farmers Market today that put us in the mind for some cobbler.  We love the little market on South Main, and it seems like every time we drop by, we find something tasty to cook with.  Jess and I debated on the way home about what kind of sort of crust we wanted to use for our cobbler, and we decided on going with one that is slightly sweet and full of fragrant spices.  It’s a little easier to work with than a pie crust, too — and the flavor is spectacular.

Rustic Peach Cobbler

Filling:

  • 4 Large peaches
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinammon
  • 1/8 teaspoon ground mace or nutmeg
  • 1/8 teaspoon ground clove

First, peel, pit, and slice your peaches.  For easy peeling, score the bottom of each peach in a cross pattern, then blanch in boiling water for 3-5 minutes.  Shock the peaches in cold water, and the skins should slip right off.  Mix together all the dry ingredients, then add peaches, stirring gently to coat.  Pour the peach mixture into a greased baking dish, but DO NOT wash the bowl out.

Topping:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinammon
  • 1 stick cold butter, in pieces
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla

This topping is very similar to classic buttermilk biscuits, so if you’ve ever made those, you should be fine here.  Using the same bowl from our filling, mix together the flour, sugar, baking powder, salt, and cinammon.  Cut in the butter with a pastry blender (or the tips of your fingers).  When the mixture has gotten coarse and all the butter is worked in, add the buttermilk and vanilla and mix well.  Using two spoons, place balls of the dough on top of the peach mixture.  Bake at 400 degrees for 45 minutes, or until the top is nice and brown.  Serve by itself or with a scoop of your favorite ice cream. Enjoy!

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