Hi there– how’s your summer going?? We’re getting a big dose of summer here with our kids in Wisconsin! Yesterday afternoon, John grilled steaks while Laurel made salads and I put this peach cobbler in the oven. Dinner out on their back porch with the fireflies under the towering oak trees–just grand!
But even better– the next morning Laurel & I sat out on that back porch in the sunshine and had leftover peach cobbler for breakfast! Good start to a good day with L & J!!
FRESH PEACH COBBLER
7 medium ripe peaches
2/3 cup sugar
1 tab. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 cup flour
1/4 cup + 2 tab. sugar
2 tab. cornmeal
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk*
1/2 cup butter, melted
1 tsp. vanilla
Peel and pit the peaches. Cut them into nice bite size chunks.
In a 9″ x 13″ baking dish, stir together the peaches, 2/3 cup sugar, cornstarch and 1/4 tsp. salt. Sprinkle the cinnamon over the top of it all.
To make the biscuits, stir together the flour, sugar, cornmeal, baking powder and salt. Then mix in the buttermilk, melted butter and vanilla until the batter is stiff.
Divide the dough into 8 blobs and drop them on top of the peaches.
Pop the whole thing into the oven at 375 degrees for 25 to 30 minutes, until the biscuits are browned and the peaches are tender. Add a scoop of ice cream and enjoy!
*If you don’t have buttermilk on hand, substitute by putting a tablespoon of cider vinegar into the measuring cup and filling up to 1/2 cup. Let it sit a few minutes to thicken.