So, I’m a bit on the tail end of peach season, but I’m going to contribute a recipe for this season anyway. This is a traditional “biscuit style cobbler that requires very minimal effort and comes together surprisingly easily. Serve it by itself or with a beautifully generous scoop of vanilla ice cream.
I actually ran a poll on my Facebook for my friends and family to vote on either banana bread or peach cobbler. I was actually surprised and a bit hurt that they chose this over banana bread. I had to obey the results of the poll and see for myself if there was a reason why they would choose that. One bite, and I instantaneously understood. Don’t get me wrong, I love banana bread, but I now realize that banana bread has a time and a place, but peach cobbler can sometimes win that slot.
- 2½ lbs peaches peeled (see video on how to peel them)
- 1 cup blackberries *optional*
- 6 tablespoons granulated sugar (cane or coconut)
- juice of ½ a lemon
- ½ teaspoon cinnamon
- small pinch salt
- ½ cup plus 2 tablespoons All purpose flour or cassava flour
- 3 tablespoons granulated sugar (cane or coconut)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon butter, cold, cut into cubes
- ¼ cup milk plus 2 tablespoons
- Preheat your oven to 350 degrees Fahrenheit.
- Cut peaches into half inch slices.
- In a medium bowl toss the peaches and blackberries(if using) with the lemon juice, cinnamon, granulated sugar for filling. Mix thoroughly.
- Grease a cast iron skillet or baking pan with butter and add your fruit mixture to the pan. Bake for 10-15 minutes.
- While that's baking go ahead and make your biscuit topper by whisking together your flour, sugar, baking powder, and salt together until incorporated. Add your cold cubed butter to the flour and blend it into the flour using your hand or a pastry blender to crush the flour and butter together until you get a crumbly looking mixture.
- Once crumbly add the cold milk and mix together with a spoon until a loose sticky batter like dough comes together.
- After your peaches have baked for 10-15 minutes, pull them out of the oven and drop tablespoon sized dollops of the biscuit dough directly on top of the peaches. Make sure to space them apart as they will spread a little bit.
- Once you've used all of your mixture, add your cobbler back to the oven and bake again for another 40-45 minutes, until the biscuits are golden.
- Pull from the oven and let cool slightly and serve big spoonfuls, juices and all. Add vanilla ice cream if you wish.
