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
medium white peaches, sliced
cardamom, to taste (nutmeg will also work nicely here)
1 1/2 cups
stick very cold butter
In This Recipe
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.