In the summer few things are more perfect than a ripe peach. I love crisps, galettes, pies and cobblers, but should I mess with perfection? The answer is, yes, sometimes. I compromise and snack on lots of ripe peaches, but I must also do some baking. Fruit desserts are my very favorite and I have to take advantage of the season’s best.
I haven’t made a peach cobbler like this before and was excited to try this combination. This turned out to be very simple and crazy good. Sweet glazed peaches with tender biscuits that hold up to the brown sugar syrup. Worth it every time.
Recipe: Cornmeal Drop-Biscuit Peach Cobbler
Serves 4 to 6
Adapted from The Lee Bros.
2 pounds ripe peaches (about 6 or 7), unpeeled pitted and cut into crescents (about 6 cups)
1/4 C. packed dark brown sugar (light brown will work, too)
2 T. freshly squeezed lemon juice
1/2 t. ground cinnamon
1 T. cornstarch
1/2 t. kosher salt
Cormeal Drop-Biscuit Dough
3/4 C. all-purpose flour (about 3 oz.)
1/4 C. yellow or white medium ground cornmeal (use fine if you don’t like the crunch)
3 T. dark brown sugar
1 1/2 t. baking powder
1/4 t. fine sea salt (or 1/2 t. kosher salt)
3 T. cold unsalted butter, cut into small pieces, plus more for greasing the pan
1/2 C. cold buttermilk
1. Preheat oven to 425 degrees F.
2. Grease a 2-quart ovenproof dish with unsalted butter, then add peaches, brown sugar, lemon juice, cinnamon, cornstarch and salt. Toss until the peaches are evenly coated and let stand as you prepare the biscuit dough.
3. In a medium mixing bowl, add flour, cornmeal, brown sugar, baking powder and salt. Whisk together until any lumps are gone. Add the pieces of cold butter and cut in using a pastry blender or by pinching small handfuls between your fingertips, until the mixture resembles coarse meal with pea-sized pieces of butter mixed throughout. Add the buttermilk and stir with a rubber spatula, about 1 minute. The dough will be a bit tacky and wet.
4. Pat handfuls of biscuit dough on top of the peach filling. The dough should be patchy and need not cover the entire surface. I had seven mounds of biscuit dough total.
5. Put completed cobbler in the oven and bake until the syrup is bubbly and the biscuit top is golden brown, about 15-20 minutes.