We ended up with a surplus of peaches after a photo shoot last week. The food stylist on set had mentioned that she preferred cobblers to pies, which got me thinking. Digging around on Epicurious.com, I came across this straightforward recipe for peach cobbler, and decided to give it a whirl. The recipe is easy-as-pie (pardon the pun!), and the results we delicious, but not too sweet. I might even agree with the stylist: I might like cobbler as much as pie, if not better. I also want to note that baking mediocre peaches turns them into something really spectacular. I've got a pile of mangoes to tackle next, any ideas?
The Perfect Peach Cobbler
From Gourmet magazine
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
1. Cook peaches: Preheat oven to 425°F.
2. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
3. 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.
4. 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.)