Cooking Lesson #470: Summer Peach Cobbler

…from the Perspectives’ Kitchen

How you doin’? I love summer fresh fruit cobblers! Peach cobbler is a natural. It’s a Southern classic and peaches are in season right now. Of course, cobblers are a free-form sort of dessert, as different as the home the kitchens that create them. They can be topped with lattice pie crusts or sweet, crunchy crumble or even buttery biscuit islands.
 
After doing our Southern cooking research we developed a recipe with a fun twist that’s topped with buttermilk cornmeal biscuits. They’re mixed up in a bowl, and then dropped into a cast-iron pan on top of the peaches. It is even simpler than pie—only two dishes to wash, no kneading or folding and the biscuits bake up super fluffy and flavorful from the buttermilk’s tang to the nutty butter and, of course, the corn.
 
The textures and savory layers are wonderful with the spicy-sweet filling—think warm summer peaches, sweet cream butter, brown sugar, cinnamon, nutmeg, and cardamom--yummmmm.
 
Make this homey dish for best friends and family and serve it warm from the cast iron with giant scoops of vanilla ice cream. It’ll be the perfect end to your July 4th celebration.
 
Prep time:  20 minutes
Bake time:  30 to 40 minutes
Cool time:  10 to 15 minutes
Yield:  6 to 8 servings
 
Ingredients
 For the fruit filling
2 pounds fresh or frozen sliced, peeled peaches
3/4 cup unsalted butter, divided
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
3/4 teaspoon kosher salt, divided
1 tablespoon cold water
1 tablespoon cornstarch
 
For the biscuit batter topping
1 cup all-purpose flour
1/2 cup fine cornmeal
1-1/2 teaspoons baking powder
2 tablespoons granulated sugar
1 cup buttermilk
 
2 pints vanilla ice cream, for serving
 
Directions

1. Preheat the oven to 400° F.

To prepare the fruit filling

1. In a large cast-iron (or other oven-safe) skillet over medium-low heat, add the peaches, tossing gently until they begin to release their juices, 5 to 6 minutes.
2. Dice 1/4 cup unsalted butter and scatter over the peaches. Cook, stirring continuously, until the butter has melted, 2 to 3 minutes.
3. Stir in the light brown sugar, vanilla extract, cinnamon, nutmeg, cardamom, and 1/4 teaspoon kosher salt and continue cooking until the sugar has dissolved; 2 to 3 minutes more.
4. In a small bowl, whisk together the water and cornstarch to create a slurry, then stir it into the peach mixture.
5. Remove the skillet from the heat.

To make the biscuit batter topping

1. Melt the remaining 1/2 cup unsalted butter.
2. In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, granulated sugar and remaining 1/2 teaspoon kosher salt.
3. Whisk in the buttermilk and melted butter until combined.
4. Using a large spoon, plop the dollops of batter over the top of the peach filling.
5. Place the skillet on a rimmed, foil-lined baking sheet and transfer to the oven.
6. Bake for 30 to 40 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
7. Transfer the cobbler to a wire rack and let cool for 10 minutes.
8. Serve with vanilla or peach ice cream.

 
ChefSecret:  This recipe also works well with other stone fruit such as nectarines and apricots.
 
Quip of the Day:  Why waste your money looking up your family tree? Just go into politics and your opponent will do it for you.
 
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

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                                           ©Perspectives/The Consulting Group, Inc., 2022

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