I am super lucky to live walking distance from Seattle's famous Pike Place Market. Weekends often find me, basket in hand, buying up the most amazing produce. One of my favorite stands has yellow Holy Cow peaches (size of soft balls, sweet like honey, ridiculously good all warm from the sun) and demure white Snow Angel peaches right about now. I love them both, and wanted to make a cobbler that showcased all the amazing joy of peach season. This one is dead simple, because i wanted the peaches to be the star. —fatgirleating
each white and yellow peaches, 4ish pounds total
powdered sugar, the kind with cornstarch
nutmeg or more
salt; one for the peaches and one for the topping
1 1/4 cups
heavy cream, cold
aluminum free baking powder
In This Recipe
pre-heat oven to 350 degrees
rinse and dry the peaches to get any dust or dirt off of them. i like the juxtaposition of the sweet fruit and the slightly sour slightly bitter skin. but if you don't blanch the peaches and they will peel easily
run a sharp knife around the peach, along the seam. firmly, but gently, twist the two halves in opposite directions. if your peaches are nice and ripe, they should twist apart and you'll have one half with a pit and one half without. remove the pit from the other side. i usually cut the pit half in half again, so i have quarters, and give it another twist. then i can pry out the pit from the remaining quarter.
if they're giving you trouble, you can slice the two halves off the pit and carefully trim any additional fruit from the pit.
cut the peaches into 1ish inch cubes. don't go bigger but if some are smaller it's ok.
toss the peach chunks with the powdered sugar, one pinch of salt and the nutmeg. set aside to lightly macerate.
mix the flour, sugar, salt and baking powder together.
rub the butter into the flour mixture until it looks like bread crumbs/corn meal/no big chunks are left
gently stir in the cream until you have a sticky but not watery dough. it should resemble biscuits or scones but a little wetter.
put the peach chunks and any juices into a 9x13 pan (or several personal sized ramekins) and drop heaping spoonfuls of dough on top. bake 30ish minutes until bubbly and the top is browned. let it cool to warm but no longer piping hot and serve with vanilla bean or ginger ice cream, whipped cream, or plain.