Sweet Biscuits, Summer Is For Peaches!
Here I go again, baking more completely indulgent treats with the last of summer’s sweetest and perfectly ripe peaches. Our tree is finally yelling “uncle” as she releases her final sweet gifts for this year. If you don’t have a peach tree, there are still plenty of the seasons best and brightest just waiting for you at your local grocery store or farm stand. Don’t let this summer slip away before you’ve indulged in a most satisfying Peach and Rosemary Cobbler.
My recipe is very much like a sweet buttermilk biscuit meets cobbler dessert. And I bake mine in a cast iron skillet and serve it right to the table, just as it comes out of the oven. Once you top it with a bit of vanilla ice cream, you’ve literally left the planet and you’re floating on a cloud. For a favorite vanilla ice cream, here’s a link to my recipe for Vanilla Bean Ice Cream. https://wp.me/p9KEfL-2oF
Fresh Rosemary!
The addition of rosemary to the “buttermilk biscuit” style topping just takes the flavor right over the top. The skeptics waiting in the wings for this dessert, thought I had stepped over the sacred dessert line! But I am here to say, they all loved it too!
Even Bill, my “B-I-L” who is in a very long term and exclusive relationship with chocolate loved this cobbler! Don’t be afraid to try it, you’ll love it.
Family Time
My sister and I like to spend time together with our mom. One of the things we do is read my blog stories to her. Her eyesight is poor these days, but she sure does love to hear the stories, especially the ones about family times. She loves to sample the recipes too. Sometimes she’ll remember a favorite dish she’s not had in a long time and asks that I make it once reminded in one of the blogs. This time, she really wanted some of my Southern Style Coleslaw https://wp.me/p9KEfL-2oe. So, it’s on the menu.
Tonight we’re making one of her favorite summer dinners, grilled salmon with herb butter, Southern Style Coleslaw and for dessert, she’s getting all she wants of this Peach and Rosemary Cobbler.
The truth is, when I was a kid, I didn’t care for peaches. I didn’t like the fuzzy skin of the peach. Far to much work. My mom didn’t mind a bit. I remember she would just shake her head. Sort of in that, “one day you’ll see what you are missing” way moms do. More delicious peaches for her to enjoy. But, generally, as things go, one day you realize your mom was right all along. Peaches are amazing!
The Recipe
Heat the oven to 375 degrees.
Wash and peel about 8 peaches. You want about 6-8 cubs of diced or sliced peaches. Into a large bowl add the peaches, 1/4 cup sugar, 2 tablespoons of cornstarch, and toss lightly to coat the peaches evenly, set aside.
The Easiest Way To Remove Peach Skin
The easiest way to remove the peach skin. Boil a pot of water. Make an X on the bottom of each peach. Put peaches into the boiling water, about 30 seconds, then remove them to a bowl of ice water to stop the cooking. Drain and peel the skins right off, should come off very easily.
Into the bowl of your food processor, add 1 1/2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons of baking powder, 1 tablespoon of very finely minced rosemary and 1/2 teaspoon of salt. Cut 12 tablespoons (1 1/2 sticks) of chilled butter into small pieces. Add it to the flour mixture and pulse again until the mixture looks like coarse bread crumbs. Pour in the buttermilk and mix just until the dough comes together. Don’t overwork. The dough should be slightly sticky but manageable.
Into a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes.
Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.
Brush the top with a few tablespoons of the buttermilk and sprinkle with some sugar.
Put it into the oven on a baking sheet to catch any drips. Bake for 40 to 45 minutes until the top is golden brown and the fruit is bubbling.
Serve warm and top with vanilla ice cream.
Enjoy!
Notes
Note - the easiest way to remove the peach skin. Boil a pot of water. Make an X on the bottom of each peach. Put peaches into the boiling water, about 30 seconds, then remove them to a bowl of ice water to stop the cooking. Drain and the skins will easily slip right off the peach.
Ingredients
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 3/4 cup plus 1 tablespoon granulated sugar
- 2 tablespoons corn starch
- 1 tablespoon very finely minced rosemary
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup cold unsalted butter, divided (2 sticks)
- 3/4 buttermilk, plus more for brushing over the top
Instructions
- Heat the oven to 375 degrees
- In a large bowl add the peaches, 1/4 cup sugar, cornstarch and toss lightly to coat the peaches evenly. Set aside.
For the "rosemary buttermilk dumpling" cobbler topping
- Into the bowl of your food processor, add the flour, 1/2 cup sugar, baking powder, 1 tablespoon finely minced fresh rosemary and salt.
- Cut 12 tablespoons (3/4 cup) chilled butter into small pieces.
- Add butter to the flour mixture and pulse until the mixture looks like coarse bread crumbs.
- Pour in the buttermilk and mix just until the dough comes together.
- Don't overwork, the dough should be slightly sticky but manageable.
- In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes.
- Drop the dough by tablespoonfuls over the warm peaches. (The dough will spread as it cooks)
- Brush the top with a few tablespoons of buttermilk and sprinkle with some sugar;
- Put it into the oven on a covered baking sheet to catch any drips.
- Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
To Serve
- Serve warm and top with vanilla ice cream
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
