Easy Peach Cobbler is … easy. Fresh summer peaches baked under a biscuit topping. Top with some whipped cream or vanilla ice cream. YUM
The making of Easy Peach Cobbler
Peaches are in season. YAY!
I love fresh summer peaches. So deliciously sweet. And now that I have a peach tree in my backyard, I get quite a few of them. And of course, they all ripen at the same time.
So what to do?
Make a beautiful dessert like this Easy Peach Cobbler.
While I was looking through my collection of cookbooks I found this recipe in Gourmet 1999.
Wow, remember when we were only in the 1990's? Ancient days!
Y2k ... look out our computers are all going to crash! Not.
But a good solid recipe is a good solid recipe.
I mean seriously, you can go all gastro modern, but the classics will always remain. I still cook recipes that my mother and her mother and her mother before cooked.
I did make a couple of adjustments to the original peach cobbler recipe, mostly adding a bit of Pumpkin Spice to it and as always, a pinch of salt.
I learned to add a bit of salt to all sweet recipes when I was at the Food and Wine Classic in Aspen. We sat down and given two servings of the same desserts, one of which had a pinch of salt, the other did not. We were not told what the difference was at the time just instructed to taste them both and then write down which we preferred, and why.
Everyone chose the one with the added salt. And everyone pretty much had the same answer to the question why.
It had a more well-rounded flavor. The chocolate seemed chocolatier.
That's like more chocolaty.
It was better.
So I add a pinch of salt to all of my desserts and fillings.
My husband helped make this dessert so we had a little debate; the recipe calls for boiling water to be added to the flour to make the topping. I felt that we should add the water at the last minute, mix, spoon, and bake. He thought we could do it at any time, that the topping didn't need to be hot/warm/fresh when spooned on top.
I let him win.
And it worked out fine.
So do make the topping during the time the peaches are baking.
It's all good.
LindySez: The glasses on the table are from my Grandparents on my Dad's side. I remember sitting under the trees in the shade at their farm in Calimesa on a hot summer day sipping on some mint iced tea. Well, it was as iced as Grandma was going to make it, which was more luke-cold than iced, but it's still a great memory for me.
Wine Recommendation: We were enjoying a Late Harvest Riesling in them with our cobbler. It was a perfect match.
Easy Peach Cobbler with Balsamic Berry Compote (as a sauce)
As I was making this the other night, I realized I had some left-over Balsamic Berry Compote in the refrigerator from when I made Polenta Waffles with Balsamic Berry Compote for breakfast. Well, I thought, why not blend that up and put it down on the plate with the cobbler on top?
So I did. And guess what...it was good before, it was better now. The comments around the table were WOW!
What more can you ask for than WOW?
For directions on how to make the compote, click the link above. While the whole waffle thing is wonderfully good, you could make the compote, just for this.
Easy Peach Cobbler
- For the Filling
- 4 cups sliced peeled and pitted fresh ripe peaches about 6 large
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon Pumpkin Spice or you could use a combo of cinnamon, cloves, and nutmeg
- A pinch of salt
- For the Biscuit Topping
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons ¾ of a stick cold unsalted butter, cut into small pieces
- ¼ cup boiling water
- Fresh whipped cream or vanilla ice cream, for serving, (optional)
- Heat the oven to 425°F.Prepare the Peaches: Toss the peaches with the sugar, lemon juice, cornstarch, spice, and salt in a 2-quart nonreactive baking dish (glass works really well here) and bake in the middle of the oven for 10 minutes.
- Make the topping while the peaches cook: In the work bowl of your food processor, pulse together the flour, sugar, baking powder, and salt until blended. Add the butter and pulse until the mixture resembles coarse meal. Add water and pulse until just combined. (if you don't have a food processor, you can use your fingers or a pastry blender to mix in the butter and then add the water and stir to combine).
- Remove the peaches from the oven and drop spoonfuls of the topping over the top. Bake in the middle of the oven until the topping is golden, about 25 minutes (the topping will spread as it cooks). Serve warm or at room temperature.