On Saturday I returned from a 16 day trip to China. I had high hopes of catching up on my blog and adding a lot of posts while I was traveling, but I discovered that my blog is blocked in China- not for any reason specific to my blog, but, apparently, all WordPress blogs (and many other blogs where people can freely express opinions) are blocked. My neighbors were initially surprised that I wanted to host our regular Sunday dinner so soon after my return, but then they thought about it and came to the realization that cooking was probably near the top of my list of things that I missed while away from home for so long – they were right. We enjoyed a great meal of grilled chicken, grilled vegetables, pasta with basil and lemon cream sauce, grilled bread, and fresh peach cobbler with a la mode. To me, grilling is like a true celebration of summer, however it’s not popular (at all!) in China, so it was what I craved upon my return. I believe I’ve posted most of the recipes for everything except the cobbler. Watermelon, berries, and peaches are the fruits that come to mind when I think of summer. Since I ate an abundance of watermelon in China, that was off my list; so I settled on a dessert with peaches. The obvious choice… cobbler. I toyed with the idea of a pie, but cobblers, crisps, and buckles are just so easy, and seem so much more casual and homey. This cobbler was no exception. We enjoyed it still warm from the oven, but it’s great at room temperature, or reheated in the microwave. As with many desserts, it’s even better topped with ice cream or whipped cream. You could make a ginger flavored whipped cream or homemade ice cream which would be delightful, but I settled on store bought vanilla (the kind with the vanilla bean flecks). You can adjust the spices a bit, I like a bit of nutmeg, cinnamon and ginger, but cardamom is a popular pairing with peaches as well (I didn’t have any ground cardamom on hand, and didn’t feel like grinding any). Serves 8-10 (with leftovers).
- 8-10 Peaches, peeled and sliced (1/4 inch)
- 1 tsp. Lemon Juice
- 1 1/4 Cup Sugar
- 4 TBS. Corn Starch
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 14 tsp. Ground Ginger
- 2 Cups Flour (I use 1 Cup of cake flour and 1 cup all-purpose, but can use just all-purpose)
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 Cup Cold Unsalted Butter (cut into small cubes)
- 3/4 Cup Buttermilk or Heavy Cream
Preheat oven to 350 Degrees. In a medium bowl, combine sliced peaches, lemon juice, spices, corn starch and all but a few tablespoons of the sugar (reserve for sprinkling on topping). Gently mix until all ingredients are incorporated and allow mixture to sit for 10-15 minutes while you prepare the topping. In a separate bowl, combine flour, baking powder, baking soda and salt and whisk together until well mixed. Add butter cubes and, using your fingers, incorporate the butter into the dry ingredients until the mixture resembles a coarse meal. Add the buttermilk or cream and use a fork to combine to make a dough – but do not overmix. The dough should be the consistency of a biscuit dough; it should hold together and be able to clump, without being too wet. If necessary, add a little more buttermilk or cream. Pour the peaches into a casserole dish or 9×13 baking dish. Top the peaches with the dough (drop clumps over the top until covered) and sprinkle with remaining sugar. Bake at 350 Degrees for 50-60 minutes until crust is browned and filling is bubbly.
Serve warm or at room temperature. Top with ice cream or whipped cream if desired.