For me, seasons are defined just as much by baked goods as they are by the movement of the sun or the changing colors of the leaves. Buttery, cinnamon-infused apple crisp in fall, spicy gingerbread in winter, bright strawberry shortcake in spring, and for summer, this stone fruit cobbler. Lucky for me, I arrived home for the long weekend just in time to enjoy the first peaches of the season from our very own tree.
I sliced the juicy, orange globes and tossed them with brown sugar and a bit of cinnamon. The biscuit topping comes together so quickly, and is simply dropped by the spoonful over the prepared fruit – no kneading or rolling required. Soon you’re out enjoying the long summer day again, while the oven works its magic: the sweet peach juices caramelize into a rich syrup, and the biscuits form a nice, golden crunch. This decadent treat is perfect to enjoy out in the garden, as the summer sun is finally setting.
Makes 6-8 servings
- 6 peaches, sliced
- 1/4 cup brown sugar
- 1 1/2 cups + 2 tablespoons flour
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup sugar
- 2 teaspoons baking powder
- 6 tablespoons butter, cubed
- 3/4 cup milk or cream
- cinnamon sugar, for sprinkling
- Preheat oven to 375°.
- In a large bowl, toss together sliced peaches, brown sugar, 2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and vanilla.
- Transfer peach mixture to a large glass pie dish.
- In another bowl, whisk together remaining 1 1/2 cups flour, sugar, baking powder, and remaining 1/2 teaspoon salt.
- Add butter and incorporate with fingers until broken into small pea-sized pieces. Pour in milk or cream and stir until a dough forms.
- Using two large spoons, drop dough over peaches in large clumps. Sprinkle with cinnamon sugar.
- Bake until fruit bubbles and biscuit topping is golden and cooked through, about 45 minutes.
- I used a deep-dish, 9 1/2 inch glass pie pan. The juices almost bubbled over, but not quite. Any equivalent-sized pan would work well, but make sure not to go any smaller.
- Both milk and cream work perfectly well for the biscuits – milk will lend a lighter crumb, while cream will make the dough richer. I used 1/2 cup milk and 1/4 cup cream.