…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
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
ChefSecret: This recipe also works well with other stone fruit such as nectarines and apricots.
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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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