Perfect Peach Cobbler
I love the fruit that starts to emerge in the markets when summer is finally underway! The sweet cherries, jewel-tone berries and fragrant peaches! Even though August is said to be the best month for stone fruits like the peaches, plums and nectarines, I say once you can smell them...grab them! This recipe is especially nice for those non-peak purchases because the peaches are cooked twice, allowing them to become softer and sweeter with a more robust flavor. It does have a few steps to it, but this cobbler isn't difficult to make by any means. If you don't have the buttermilk on hand, just use 1/2c milk with 1/2 T white vinegar mixed into it and let that curdle for about 5 minutes before stirring and incorporating into the batter.
- 2 /2 lbs. (about 7) peaches, firm but ripe
- 1/4 c granulated sugar
- 1 t cornstarch
- 1 T lemon juice
- 1/4 t nutmeg (freshly grated if possible)
- 1/2 t almond extract
- pinch of salt
- 1 call purpose flour
- 3T plus 1 t granulated sugar
- 3/4 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 5 T cold, unsalted butter, cubed
- 1/3-1/2c buttermilk
Directions for the Filling:
Preheat the oven to 425 F. Slice and peel the peaches in 8 pieces. Toss with the 1/4 c sugar and set aside for 30 minutes, mixing occasionally. Then drain over a fine mesh sieve or colander set in a large bowl. Reserve ONLY 1/4 c of the drained peach liquid and mix into it the cornstarch, lemon juice, almond extract, nutmeg and salt. Pour into an 8" square baking dish and bake for 10 minutes.
Directions for the Topping:
While the peaches are baking, pulse together in a food processor the flour, 3T sugar, baking powder, baking soda and salt. Scatter in the butter cubes and buttermilk, pulsing just until it comes together (about 10 seconds total). Use more buttermilk if still too dry. After the peaches come out of the oven, place tablespoon sized (approximately) mounds of dough over the top, trying not to touch one another. Sprinkle with the remaining 1 teaspoon of sugar and continue to bake for another 16-18 minutes. The top should be a golden brown and the filling should be bubbling around the edges. Cool cobbler on a wire rack until warm about 20 minutes. Serve with vanilla ice cream or fresh whipped cream. (I have been known to eat any leftovers for breakfast!)
This recipe (Originally from Cook's Illustrated magazine) serves about 6, but could be stretched to serve a few more if portioned alongside ice cream. Each of these six servings is about 315 calories, 10.5 grams of fat, 53 carbs and 4.6 grams of protein; worth every bite!