Wednesday, August 1, 2012
I thought about calling this post "What to do when you have six peaches and four stitches in your shoulder." But I thought you might be frightened away, horrified by the thought that you might be looking at pictures of stitches. So although this is what I did today with six peaches and four stitches in my shoulder, I think "Peach Cobbler" is a better title. Much more appetizing. Unless of course you like gross things...
Ok, focus. We're here to talk about peach cobbler.
I am big fan of crisps and pies and cobblers. Probably because I believe that they are perfectly acceptable to eat for breakfast. Fruit and grains people! Just ignore the butter and sugar part.
I think that peaches, while good in a pie or a crisp, really belong in a cobbler. The biscuit topping soaks up some of the lovely peach juice while it is bubbling away in the oven. And add a little whipped cream or ice cream while it is still warm and you have perfection!
Peach Cobbler adapted from browneyedbaker
6 to 8 servings - depending on how greedy you are. I promise I won't judge if you have seconds!
The Filling (golden drippy peach yumminess)
6 to 8 peaches (6 large, 8 small)
1/4 cup sugar
1 lemon - juiced
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tbls. cornstarch
pinch of salt
The Topping (biscuits of awesomeness)
1 cup all purpose flour
1 cup whole wheat pastry flour (if you don't have whole wheat pastry flour just use all purpose, regular whole wheat flour would be too heavy)
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sugar
1/2 cup butter (cold, cubed)
3/4 cup plus 1 to 2 tbls. buttermilk (cold)
1 tsp. vanilla
To Sprinkle on Top!
1 tsp. sugar
1/2 tsp. cinnamon
1/4 cup buttermilk
Preheat the oven to 350
Pit and slice the peaches. You want them to be about 1/4 inch thick.
In a bowl combine the peaches, sugar, salt, cinnamon, nutmeg, corn starch and lemon juice. Stir it to make sure the peaches are coated with everything and you don't have lumps of sugar or cornstarch.
Spoon the peach mixture into a baking dish. 8x8 or 8x9 would be a good size to use. Anything larger and you will just have little tiny peach bits stuck to the biscuits.
In a large bowl combine the flours, baking soda, baking powder, salt and sugar. Use a pastry blender or your hands to work the butter into the flour mixture. When it resembles a course meal with some butter bits the size of peas add the buttermilk and vanilla.
Stir just enough to combine. The dough will be moist and sticky. If you still have a little flour left in the bowl add just a bit more buttermilk.
Drop the biscuit dough by the spoonful on top of the peaches. You want to cover as much of the surface as you can.
Brush the top of the biscuit dough with the remaining buttermilk. Mix together the cinnamon and sugar and sprinkle it on top.
Bake for 50 to 60 minutes. You may want to put your baking dish on a cookie sheet just in case the peaches bubble up and over. Check on it at 25 and rotate it if your oven doesn't heat evenly.
Let it cool for a few minutes before you dig in. That biscuit topping will really hold the heat in and you don't want to ruin your first bite of peach cobbler by burning your mouth. Trust me. I speak from experience!