Peach Cobbler with Brown Sugar Corn Biscuits

I used to think that the highest calling for a peak-season peach was to be consumed fresh without any fuss. Just cut that baby in half and eat it as is, juice dripping down your arm. What joy! Few things make me as excited about summer as a perfect peach. Recently though, I made myself get over myself and vowed to really live it up this summer by partaking in all the usual summer treats.

I started with cobbler. I was craving a cobbler where the biscuits are not just there to soak up the juices but are memorable and tasty enough to be eaten on their own.

I came up with the following recipe. The peaches are gooey and soft and the resulting sauce is so good you have to use every ounce of will power to not just go all in with a spoon. The crispy tops of the biscuits are what dreams are made of. This dish is definitely worth forgoing that perfect peach moment. Make this cobbler and eat it for dessert with a dollop of ice cream or a splash of cream and then break it out again for breakfast served with plain yogurt. So here you go, Peach Cobbler that will make you so thankful for summer and all the goodness that it brings us.

I personally think cooked peaches are better without their skin but feel free to skip this step if you just can't be bothered. the easiest way I've found to peal a peach is to bring a large pot of water to a boil and score the peaches on the bottom with an X then place them in the boiling water for about 60 seconds. Scoop them out with a slotted spoon then plunge them into an ice bath for 30-60 seconds. The skin should now be easy to remove.

Yield: 6 servings

Author: Laura Gable

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Peach Cobbler with Brown Sugar Corn Biscuits

Ingredients:

For the peaches

• 5 large peaches (2 lbs) peeled and cut into 1-inch cubes
• 1/3 cup sugar
• 2 teaspoons corn starch
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon brandy or cognac (optional but yummy)

for the biscuits

• 4 tablespoons butter
• 1/4 cup whole milk
• 1/4 cup whole milk yogurt or sour cream
• 3/4 cups all-purpose flour
• 1/4 cornmeal
• 1/4 cup dark brown sugar
• 1 t baking powder
• 1/4 t salt
• 1/4 t baking soda
• 1/8 teaspoon cinnamon
• 2 teaspoons sugar (plus more for biscuit tops)
• 1 egg

Instructions:

1. First, freeze your butter for the biscuits. 
2. Preheat your oven to 400 degrees. Mix all of the peach filling ingredients together and pour it into your baking dish of choice. I use a cast iron skillet but a pie dish would also work well. Bake the peach mixture in the oven for 20 - 25 minutes. 
3. Grate the frozen butter and place it in the freezer till you are ready to use it. Mix together the milk and yogurt or sour cream and place it the the fridge.
4. In a large bowl whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add the frozen butter and toss with your fingers until thoroughly coated. fold in the milk mixture with a rubber spatula until just combined (do not over mix).
5. Tip the dough and any floury bits onto a well-floured counter, lightly flour your hands and knead the dough 6 to 8 times till it comes together in a rough ball. Roll out the dough into a 8-inch square and fold the top, bottom, and then sides over the center to form a 4ish-inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
6. Meanwhile, in a small bowl, mix together the cinnamon and sugar. In a separate bowl, whisk the egg with 2 teaspoons of water for the egg wash.
7. Bring the dough out of the freezer and place it on a well-floured counter and roll it into a 8-inch square. Sprinkle the top with the cinnamon sugar mixture. Loosen the dough from the counter with a bench scraper and roll it into a log. With the seam side down, flatten it into a 8-inch by 3-inch rectangle and cut the dough into triangles. Brush each piece with the egg wash and sprinkle liberally with 1 tablespoon sugar (I prefer turbinado sugar here). place back in the fridge till the peaches are done.
8. Bring the peaches out of the oven and raise the temperature to 425 degrees. Arrange the biscuits on top of the peaches and place back in the oven for 15-18 minutes until the top is a deep golden color and the peaches are bubbling.

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