Peach Cobbler

I used to think cobbler wasn’t worth making because it was just too simple. I liked involved dessert recipes that had multiple components, preferably including some kind of fancy cake or pastry plus frosting or pastry cream. That was also when I was still living at home and had both a dishwasher and family members I could talk into doing my dishes. Times have changed.

The peaches at the farmers market are absolutely PERFECT right now, but I know the season is almost over. It seems like a lot of people are getting excited for fall baking with pumpkin and apples, but I still want cherries, peaches, plums and strawberries!

Somehow I managed to keep myself from eating all the peaches I bought last week and actually had a few left to bake with (for the first time all summer!) I used a mix of yellow and white because they each contribute their own flavor.

For the topping, I made sweet drop biscuits so I wouldn’t have to deal with rolling out dough and cutting it. I like the rustic look it gives, too.

Peach season, I’m going to be devastated to see you go…


4 medium or large peaches, peeled and sliced (here’s how to peel them)
2 tbsp brown sugar
2 tbsp white sugar
1/4 tsp cinnamon
pinch nutmeg
1 tbsp corn starch

1 1/2 cups all purpose flour
1 tbsp baking powder
pinch salt
2 tbsp sugar
4 tbsp cold butter, cut into small cubes
3/4 cup whole milk

1 tbsp sugar, for sprinkling over the top

Preheat oven to 350 F.

Combine the sugars, spices and corn starch, and toss with the peach slices. Place in a 1 1/2 quart baking dish.

To make the topping, whisk together the flour, sugar, salt, and baking powder. Using a pastry blender, blend in the butter until it resembles coarse crumbs. Stir in the milk and mix with a wooden spoon.

Drop spoonfuls of dough evenly over the peaches, the sprinkle with 1 tbsp sugar. Bake at 350 for about 40 minutes, or until the topping is golden brown.

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