My God, I'm sorry it was so dead here lately. I think this is the longest I went without posting a recipe from my blog started in 2011. The thing is, I can not force recipes and words and pictures and inspiration you know ? I just had an overwhelming desire to take a break and then I let myself. Thank you to take care of me! Moreover, darling, toddler-age was keeps me on my toes and spent every spare moment outside watering-ing, pool and play-ing-ing area in general. In addition, we have just spent a wonderful week with Andy's family in Hilton Head, South Carolina, and while I'm sure I'd be cooking up a storm, Hugo cut a molar and decided to become a sticky boy for a week. I do not cook as much as I thought, but I had a wonderful time and DID make this peach cobbler with Georgia peaches on our last night there.
Man it is on fisheries in the South? They are so big and juicy and sweet and make the most delicious cobbler absolute. I made this recipe my first meeting with the family of Andy ago 4 years and I revised the recipe for this trip.
It is simple, peaches are thrown into the brown sugar, cinnamon, and cornstarch. A biscuit topping of butter is layered on which cooked until tender, golden perfection, adding the most amazing contrast to the juicy filling. Now, you may remember that I like to use my tapioca pie filling fruit slices to keep the business and not runny, but when it comes to cobbler, I prefer the juicy, sugar syrup that is left after scooping. It poured over ice cream vanilla on top of your shoemaker is perfect.
Peach season is here and I hope you get a chance to cook this fabulous recipe for delight of spectators. I am my baker chick mojo back soon- again thank you very much to carry with me! xo
- 10 peaches- peeled and sliced ripe
- 1 tablespoon cinnamon
- 2 cups brown sugar
- 3 tablespoons cornstarch or flour
- Biscuit Dough:
- 2 cups flour
- ¼ cup granulated sugar plus 1 ½ tablespoons for sprinkling (raw sugar would be great for this too)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter, cubed and refrigerated
- ¾ cup buttermilk
- 1 egg white for washing
- Preheat oven to 375 degrees F .
- in a large 13x9 baking dish, combine peaches, brown sugar, cinnamon, and cornstarch. Mix gently.
- In a large bowl, combine flour, sugar, salt and baking powder. Cut in butter with a fork, a pastry blender or 2 knives until the dough resembles sand. Slowly add buttermilk, stirring with a wooden spoon until the dough comes together. (You can not use the whole buttermilk.) With floured hands knead the dough gently together just until it comes together but is still tacky.
- SCOOP dough into 4 inch (or so) to have cookies and fisheries using your floured hands to flatten slightly if necessary. Using egg white as washing, brushing on top of the dough. Sprinkle 1½ teaspoons of sugar on top. Bake the cobbler until the top is golden, about 40 minutes.
- Serve warm with ice cream vanilla!