peach cobbler

Continuing with the theme of me desperately clinging to summertime with my Essie Play Date painted nails, I whipped up a peach cobbler yesterday to celebrate a favorite summer fruit. It was my first time trying my hand at a cobbler, normally I opt for a pie, but I wanted to branch out and make the most of those juicy peaches. You have to end the season with a bang, right?

Ingredients*

Filling:

1/2 cup sugar

1 tablespoon cornstarch

2 lbs peaches (halved, pitted & cut into slices)

1 tablespoon lemon juice

Topping:

1 cup all purpose flour

3 tablespoons + 1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter (cut into cubes)

2/3 cup low-fat buttermilk

* After combining the topping ingredients, I realized I wouldn’t have enough topping to fit my pan size (9×13) so I actually tripled the proportions with no problem. The topping came out cake-like (read: heavenly). In a large bowl, whisk sugar and cornstarch. Add peaches and lemon juice, toss to evenly coat. Spoon into baking dish. Preheat the oven to 350 and you’re ready for the cobbler creation. Friendly reminder that I tripled the proportions for this part!

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Using your fingers, add the butter cubes and gently fold the mixture until it has the texture of meal. Add the buttermilk and knead until the mixture has a dough-like consistency. Surprisingly, this was rather therapeutic. So, I just had to taste the topping and was pleasantly surprised to find the topping had vanilla-like flavors. Tommy moseyed up to the kitchen counter and I gave him a taste of the dough. Which prompted him to coming back several times for more “frosting.” What a cutie pie!Spoon the topping into the peaches and place in the oven for 30-35 minutes. You know the cobbler is ready when the fruit is bubbling and the topping is golden brown. Top off the peach cobbler with a scoop of vanilla ice cream and pretend today isn’t September 1st!