Gosh I’m sorry it’s been so dead over here lately. I think this is the longest I’ve gone without posting a recipe since my blog started back in 2011. The thing is- I can’t force recipes and words and photos and inspiration you know? I just have had an overwhelming desire to take a break and so I let myself. Thanks for bearing with me! Plus, my darling, active toddler has been keeping me on my toes and we’ve spent every spare moment outside sprinkler-ing, pool-ing and playground-ing in general. Also, we just spent a wonderful week with Andy’s family in Hilton Head, SC and while I was sure I’d be baking up a storm, Hugo cut a molar and decided to become a clingy boy for a week. I didn’t bake 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 what is it about the peaches in the South? They are so big and sweet and juicy and make the absolute most delicious cobbler. I made this recipe when I first met Andy’s family 4 years ago and I revised the recipe on this trip.
It is simple, peaches are tossed with brown sugar, cinnamon, and corn starch. A buttery biscuit topping is layered on which bakes up to tender, golden perfection, adding the most amazing contrast to the juicy filling. Now you may remember I like using tapioca in my fruit pie filling to keep the slices firm and not runny, but when it comes to cobbler, I actually prefer the juicy, sugary syrup that is left behind after scooping. That poured over some vanilla ice cream on top of your cobbler is perfect.
Peach season is here and I hope you get a chance to bake this fabulous crowd-pleasing recipe. I’m my baker chick mojo comes back soon- again thank you so much for bearing with me! xo
- 10 ripe peaches- peeled and sliced
- 1 teaspoon cinnamon
- 2 cups brown sugar
- 3 tablespoons corn starch or flour
- Biscuit Dough:
- 2 cups flour
- ¼ cup granulated sugar, plus 1½ tablespoons for sprinkling (raw sugar would be great for this too)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter, cubed and chilled
- ¾ cup buttermilk
- 1 egg white, for washing
- Preheat the oven to 375 degrees F.
- In a large 13x9 baking dish, combine the peaches, brown sugar, cinnamon, and corn starch. Toss gently to combine.
- In a large bowl combine the flour, sugar, salt, and baking powder. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk, stirring with a wooden spoon until the dough comes together. (You may not use all of the buttermilk.) With floured hands gently knead the dough together a bit until it comes together but is still sticky.
- Scoop the dough into 4 inch (or so) biscuits and arrange over the peaches using your floured hands to flatten slightly if needed. Use the egg white as a wash, brushing on top of dough. Sprinkle the 1½-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
- Serve warm with vanilla ice cream!