I love peaches and because I was nervous they were going to disappear from the store, I kept buying them. And then suddenly, I opened the fridge and I was faced with a wall of fuzzy peaches, my own veritable store of peaches. While I don’t love baking with impeccable fruit, believing we should be enjoying the fruit in it’s pure and juicy state, the excessive purchasing habits left little choice.
On another note, in this recipe I cook the peaches on the stove a little first, which concentrates the flavor and imparts a richness to the dish that blends well with the biscuit top. I leave the skins on because the skins have flavor and their fuzzy texture disappears in the cooking process. We aren’t adding thickening agent because the cobbled crust soaks the juice up, so you have a wonderful peach, biscuity coat that’s amalgamating with cooked peach.
Ingredients For the filling
6-7 peaches, with the peel on, sliced up. (You can add a nectarine or two in there too. I sliced the peaches into about 8-10 slices.
1/2 cup sugar
Juice of one half lemon, or 1 tablespoon of lemon juice is good
For the cobbler crust 1 and 1/4 up all purpose flour 2 teaspoons baking powder 1 tablespoon white sugar 5 tablespoons cold unsalted butter 2/3 cup butter milk (you can make this yourself with regular milk by pouring 2/3 cup full or two percent milk into a cup and adding two tablespoons fresh lemon juice and letting this sit for five minutes, until the milk curdles)
1 teaspoon vanilla extract
Set oven to 375 degrees fahrenheit.
Put the flour, a pinch of salt, the baking powder, sugar and butter into the bowl of a food processor and run for a few seconds until the mixture becomes granular, like sand or fresh breadcrumbs. Tip into bowl. Heavy a heavy bottom saute pan or casserole dish on a medium heat. Add the peaches, sugar and lemon juice. The idea is to cook the peaches down a little.
As the sugar melts and the peaches release their juices the flavor of the peaches concentrates. This takes 8-10 minutes on medium heat. What you have at the end should be mostly cooked peaches that are juicy and slightly caramelized appearing.
Pour your cooked peaches into a serving dish that is about 6-8 cups.
You want the bottom of the dish covered and filled so everything bakes in a uniformed manner. Now finish your biscuit topping by adding the vanilla to the buttermilk mixture, and pouring this mixture into your dry biscuit mixture. You will have a soft dough. Break off pieces of dough (or spoon the dough) and lay them on top of the fruit.