Peach season is winding down in our corner of Massachusetts. I’ll miss it, but apples are on their way!
I have made this cobbler a couple of times in the past few weeks with juicy local peaches. Once I used peaches alone (the photo at the top of this post, courtesy of my friend Lisa Johnson); once, half blueberries and half peaches (the photo at the bottom).
The dessert is simple to make. It’s even simpler if you make the fruit base the night before and throw things together to bake while you’re eating your main course.
If you love ginger with your peaches, substitute a little of it for the cinnamon. Or just add ginger along with the cinnamon. I love ginger but not necessarily in peaches so I left it out.
for the fruit base:
1/2 cup sugar
2 tablespoons cornstarch
4 cups chopped peaches (or half peaches and half blueberries or raspberries)
3 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon butter, diced
for the cobbler crust:
1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten
1 teaspoon vanilla
for the topping:
2 tablespoons brown sugar
Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.
Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the fruit and lemon juice.
Bring the mixture to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon.
Spread the fruit n the prepared pan. Dot the top with butter.
To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.
Whisk together the milk, egg, and vanilla. Add them to the dry ingredients, and mix just until moist. Drop the resulting mixture onto the peaches, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps.
Bake until lightly browned, 20 to 25 minutes. Serves 8.