Hello! I hope everyone is enjoying the last few days of official summer. I’m here to tell you though, that you can’t fully enjoy your last days of summer break without this cobbler. Adapted from this recipe from Food52, it’s the low maintenance, no fuss, last-good-peaches-of-the-summer peach dessert of your dreams. The filling is similar to that of a traditional peach pie, while the cornmeal biscuits add a new twist on the classic cobbler.
With the past week being so unbearably hot here in New York, it certainly doesn’t feel like September has arrived. That being said, I am more than prepared to pretend it’s fall until the weather catches up with us. Fall is, without a doubt, my favorite season for really all the reasons. Fall weather? The best and most beautiful. Fall clothes? The coziest. Fall food? Apple cinnamon EVERYTHING all. the. time. And I know it seems crazy to wish away the summer but honestly, I’ll take a crisp autumn day over 80º weather no contest. BUT, I realize that this is still a summer recipe so I should probably stop talking about that right? I’m SORRY I just get so overexcited, you know?
Before we get started, here are 5 things to be happy about this week:
ONE. A good Labor Day trip to the beach, savoring the last beach day of the year.
TWO. A thunderstorm after days of a heat wave when the air finally feels cool again.
THREE. Seeing the fall’s first apples for sale at the farm stand.
FOUR. Collecting cookbooks.
FIVE. A weekend with no plans, where you can do whatever you feel like.
Okay, now that we’ve got that covered, who’s ready for cobbler??
Serves: 8-10 people
Prep Time: 30 minutes
Bake Time: 35 minutes
3 lbs peaches (about 9 peaches), peeled and sliced into wedges
1/3 cup sugar
3 tsp lemon juice
½ tsp vanilla
1¼ tsp cornstarch
½ tsp cinnamon
Cornmeal Biscuit Ingredients
1 cup flour
2/3 cup cornmeal
¼ cup sugar
2 tsp baking powder
6 tbs butter, diced into ½ inch cubes
2/3 cup heavy cream, plus more for brushing
Demerara Sugar, for dusting
ONE. Toss the sliced peaches with the sugar and let sit for 5 minutes or so until the peaches release some juices and become syrupy. Drain the peaches in a colander or mesh sieve and reserve ¼ cup of the peach juice.
TWO. Whisk together the reserved peach juice, lemon juice, cornstarch, and cinnamon. Pour this mixture over the drained peaches and mix thoroughly. Transfer to your 9-inch baking dish or pie plate, liquid and all. Place the filled pie plate on top of another baking sheet (to catch any leaks or spills).
THREE. At this point, preheat the oven to 375º F. To make the biscuits, whisk together the flour, cornmeal, sugar, and baking powder in a medium-sized bowl. Cut in the cubed butter with your hands or a pastry blender until it resembles peas and is evenly incorporated.
FOUR. Stir in the heavy cream with a rubber spatula and mix until there are no dry ingredients left. Add more heavy cream as necessary, a tablespoon at a time, if the mixture is too dry.
FIVE. Scoop the biscuit mixture on top of the peaches, using an ice cream scoop or two large spoons, leaving a little room in between each one, as the biscuits will spread. Brush the top of each biscuit with heavy cream and sprinkle with demerara sugar.
SIX. Bake for 35 minutes, until the filling is bubbling and the biscuits are golden brown and crisp. Allow to cool completely to set the filling, then serve warm with a generous pour of cream or a scoop of vanilla ice cream.