Warm, cold, or room temperature. It doesn’t matter. I can eat a peach in any form or fashion. I CRAVE them in the summertime. Especially with some vanilla bean ice cream or whipped cream. I can even eat them by themselves for dessert. Mmmm… So, it was about time I made the usual summer peach cobbler.  It’s a very easy version of cobbler. You could probably toss in some other berries if you wanted.

I based mine on this recipe from Epicurious (but blanched and peeled my peaches first). I imagine you can also make this with canned peaches and omit the sugar/lemon soak before baking. But c’mon fresh peaches are always a better choice. 😉 Something I didn’t do this time, but usually do is dust some sanding sugar on top of the biscuit topping. It gives it a little sparkle and texture of sweetness!

(iPhone photo above)

 

RECIPE

yield: Serves 4
active time: 20 min
total time: 45 min

 

INGREDIENTS

• 6 large peaches, cut into thin wedges
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

 

FOR BISCUIT TOPPING

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 stick cold unsalted butter, cut into small pieces
• 1/4 cup boiling water

 

PREPARATION

 

Cook peaches:

Preheat oven to 425°F.Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

 

Make topping while peaches bake:

Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)