Author Notes: This lovely little baked good straddles the line between cobbler and cake, but it is only slightly sweet and perfectly acceptable for breakfast (if I say it, it is true). While I am not sure how I feel about white peaches (they seem like the less cool sibling of juicy reddish-blush colored summer peaches), you could use any stone fruit, and if your fruit is slightly underripe, this will still turn out beautifully. - Posie Harwood
- 2 medium white peaches, sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon flour
- 1 dash cardamom, to taste (nutmeg will also work nicely here)
- 1 1/2 cup flour
- 1/3 cup sugar
- 1/2 tablespoon baking powder
- 1 pinch salt
- 3/4 cups buttermilk
- 1/2 stick very cold butter
- Preheat oven to 400.
- Toss all the filling ingredients together in a small baking dish. Bake for 15 minutes.
- Mix 1 1/2 cup flour, 1/3 cup sugar, 1/2 teaspoon baking powder and a pinch of salt in a bowl.
- Add 1/2 stick of very cold butter in pieces and cut in until the mixture is coarse, but don't overwork and melt the butter!
- Add 3/4 cup of buttermilk and stir until a dough forms. If you want a more cake-like consistency, add closer to 1 cup milk. Less milk will make the topping more cobbler-like.
- Remove dish from oven and spoon this mixture over the fruit, mixing it in somewhat to the top layer of fruit.
- Bake for another 30 minutes, or until golden brown on top. You might want to put a baking sheet under the dish if it is full to the brim, as the fruit juices will bubble over.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty