from the Big Apple of NYC to Georgia peaches 🙂 it’s good to be home.
it’s even better to have a spacious, fully stocked kitchen (no more using a wine bottle as a rolling pin!). what better way to celebrate coming home than to make a good ole fashioned cobbler. one of our family friends visited our home last weekend and dropped off a bushel of peaches (not quite a bushel, but it’s a LOT!). so making peach cobbler not only became a priority but a necessity.
cobblers are one of the easiest desserts to put together. there’s no rolling, scooping, or icing involved– just laidback, no frills deliciousness. like a nice southern dessert should be.
adapted from Martha Stewart (I halved the following recipe)
- 15 ripe peaches, peeled and sliced (about 2.5 quarts)
- ¼ cup cornstarch
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- ¼ cup + 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- ⅔ cup cold heavy cream
- 1 teaspoon vanilla extract
(1) Preheat oven to 350° F.
(2) Place peaches, cornstarch, brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 ½ x 11 ½ inch baking dish or 10-inch cast iron skillet when halved.
(3) In a large bowl, combine flour, ¼ cup granulated sugar, baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
(4) Whisk together egg, heavy cream and vanilla in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together.
(5) Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions. Place rough balls of dough on top of peach mixture. Now I love Martha, but I think her Yankee roots are showing here. I just dolloped spoonfuls of the dough over the peaches. It creates for a more traditional, cobbler-y top.
(6) Sprinkle the top with the remaining tablespoon of granulated sugar. Bake until golden brown, about 40-45 minutes.
(7) Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.
Makes 10-12 servings