RECIPE : PEACH COBBLER

William Parker
ccSCOOP News

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What You'll Need: An 8 x 8 or 7 x 11 Pyrex baking dish 2 quarts fresh ripe peaches (9 to 10, depending on size) 1/4 cup cornstarch 1/4 teaspoon cinnamon 2 tablespoons light brown sugar 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon kosher salt 2 1/4 teaspoons baking powder 6 tablespoons best-quality butter, ice cold, cut into small pieces 3/4 cup heavy cream Vanilla ice cream or more heavy cream (for serving)   Preheat oven to 375 degrees.

Peel, pit, and slice peaches. Place in a large bowl with the cornstarch, cinnamon, and brown sugar, and toss thoroughly. Pour into baking dish.

In another large bowl, make the biscuit topping: With a whisk or fork, combine the flour, white sugar, salt, and baking powder. Cut in the butter until mixture resembles coarse meal. Mix in the cream gently but thoroughly, just enough to moisten.

Form dough into patties and arrange over the peaches.

Bake until the surface is nicely golden and peaches bubble, about 40 minutes. Cool a bit.

Serve topped with vanilla ice cream or fresh cream.

Makes about 6 servings, depending on which size baking dish you use.

NOTE: Adjust the amount of sugar and cinnamon depending on the sweetness of the peaches.