The first sign of peach season immediately gets me excited for cobbler. Served either warm with a scoop of ice cream or cold straight out of the refrigerator; cobbler is the perfect –– to me –– treat during long hot summer days. The combination of texture-like cake and softened stone fruit layered with rich caramelized  butter and warm spices is a simple dessert for any occasion. This recipe adds a little more texture and structure to the batter with a touch of cornmeal, which complements the fruits’ natural earthy centers from the stone pits. It also helps the top of the cobbler to create a crisper, sugary crust. The cobbler can be made a day before or baked an hour before serving; just don’t skip the ice cream scooped on top. 

Peach Cobbler
Serves 8-10

Ingredients
4 cups ripe peaches, peeled, cored, and sliced
1¾ cups sugar
, divided
½ teaspoon salt, divided
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¾ cup buttermilk
6 tablespoons unsalted butter, cubed

Directions 

1. Preheat the oven to 350°F. In a medium saucepan over medium heat, combine peaches, ¾ cups sugar, and ¼ teaspoon salt. Heat until sugar and salt are dissolved and juices from peaches are nearly boiling. Remove from heat and set aside.
2. In a large bowl, whisk together flour, cornmeal, 1 cup sugar, baking powder, ¼ teaspoon salt, cinnamon, and cardamom. Slowly whisk in buttermilk until just combined.
3. Scatter butter in a large cast-iron skillet or 9×13-inch baking dish. Place the pan in the oven to melt the butter, then carefully pour in batter and smooth into an even layer. Spread peaches and their juices over batter. Bake until the batter is golden brown and has puffed up over peaches, about 40 minutes. Remove and cool the cobbler on a wire rack for 30 minutes. Serve with ice cream.

Unpretentious People Say...

Other Articles You Might Enjoy