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) Brien
Ingredients
- Filling
-
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)
- Topping
-
1 1/2 cups
flour
-
1/3 cup
sugar
-
1/2 tablespoon
baking powder
-
1 pinch
salt
-
3/4 cup
buttermilk
-
1/2
stick very cold butter
Directions
-
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.
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