Sweet juicy peaches are perfect for this dessert. Select fruit that is unblemished and yields to gentle pressure when squeezed. Sweetness does not increase after picking, so be selective. To vary the cobber’s filling, add some blueberries, strawberries or sliced plums.
- 9 ripe medium peaches (3 pounds)
- 2 Tbs. fresh lemon juice
- 1 /2 cup plus 2 tsp. sugar
- 1/4 tsp. grated nutmeg
- 1 1/3 cups all-purpose flour
- 3 Tbs. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 stick (1/4 cup) cold butter or margarine, cut into small pieces
- 2/3 cup buttermilk or plain low-fat yogurt
Preheat oven to 400°F.
Peel peaches by immersing them in boiling water for 1 minute. Remove with slotted spoon.
Cool peaches under cold running water, then slip off skins.
Slice peaches into wedges directly into a 2-inch-deep, 2-quart baking dish or deep 10-inch pie plate (give knife a twist to release slices).
Toss peaches with lemon juice and ½ cup sugar.
Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.
To make topping, in large bowl, mix flour, sugar, baking powder and baking soda. Cut in butter with two knives or pastry blender until mixture resembles small peas.
Pour buttermilk over top. Toss with fork until mixture clumps together.
Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.
In small cup, mix remaining 2 tsp. sugar and nutmeg. Sprinkle over biscuits.
Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes.
Remove cobbler to wire rack to cool slightly before serving.
- Calories: 360
- Carbohydrate Content: 29 g
- Cholesterol Content: 15 mg
- Fat Content: 24 g
- Fiber Content: 3 g
- Protein Content: 10 g
- Saturated Fat Content: 8 g
- Sodium Content: 320 mg