Recipe of the Week, July 7: Peach Cobbler
I brought back fresh peaches from a visit to South Carolina and wanted to try a new recipe for peach cobbler.
This recipe from Cook's Country is a real winner. It says for two-but it was an 8" skillet full, and served us twice.
Peach Cobbler for Two
Three-quarters pound thawed, frozen, sliced peaches may be substituted for the fresh. If using frozen peaches, eliminate the covered cooking time in step 1 and increase the uncovered cooking time to 6 to 8 minutes, or until the peaches begin to lightly caramelize. If you don’t have buttermilk, combine ¼ cup milk with 1 teaspoon lemon juice, and let sit for about 10 minutes before proceeding.
1 tablespoon unsalted butter
1 pound fresh peaches, peeled, halved, pitted, and cut into ½-inch wedges, or ¾ pound frozen sliced peaches, thawed and drained
2 tablespoons brown sugar
1/8 teaspoon salt
1½ teaspoons lemon juice
1 teaspoon all-purpose flour
½ cup (2½ ounces) all-purpose flour
3 tablespoons plus 2 teaspoons granulated sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
¼ cup buttermilk
2 tablespoons unsalted butter, melted and cooled
1. For the filling: Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter in 8-inch ovensafe skillet over medium-high heat. Add peaches, sugar, and salt and cook, covered, until peaches release their juices, about 3 minutes. Remove lid and simmer until liquid has evaporated and peaches begin to caramelize, 4 to 6 minutes. Whisk lemon juice and flour together in bowl and stir into peaches. Cover skillet and remove from heat.
2. For the topping: Whisk flour, 3 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Stir in buttermilk and butter until dough forms.
3. Using spoon, drop 1-inch pieces of dough spaced evenly over hot peach mixture in skillet. Sprinkle with remaining 2 teaspoons sugar and bake until topping is golden brown, 20 to 25 minutes. Let cool on wire rack for 10 minutes. Serve.