It's Peach Week at Hounds in the Kitchen! See Monday's introduction with a peach cocktail recipe and follow the whole week for preserving tips and a pick your own farm review.
Truth be told, I would rather eat fresh fruit than most desserts.
But when I ran out of jars when canning peach pieces, I was left with the perfect beginning to a baked dessert: a pile of juicy, fresh, peeled and sliced peaches.
I piled the peach slices into a pan, topped with sweet buttermilk biscuit dough and baked it to make a cobbler. We ran out of time to eat the cobbler warm and instead enjoyed it as a snack and breakfast straight from the fridge.
NB: Wikipedia has a fascinating article on the definition of cobbler and other cooked fruit with toppings, including brown betty, crisp, crumble, buckle, etc.
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Fruit Cobbler biscuit topping adapted from Betty Crocker New Cookbook 7th edition Makes 12 servings in a 9x13 inch pan
8 cups cleaned and sliced fresh fruit such as peaches, plums, cherries, or blueberries sugar to taste (I add none for fresh peaches) spice to taste (I add a little cinnamon, sometimes ginger)
1/4 cup butter 1/4 cup vegetable shortening 2 cups all purpose or white whole wheat flour 3 tablespoons granulated white sugar 3 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 1/4 cup buttermilk 1 teaspoon vanilla
1. Layer fruit in a 9x13 inch pan. Add sugar to taste and any spices you wish. 2. Stir together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. 3. Cut butter and vegetable shortening into the flour mixture with a pastry cutter or two knives until the mixture is the size of small peas. 4. In a liquid measuring cup, stir vanilla into buttermilk. 5. Pour liquid into flour and stir just until mixture comes together. Do not over mix. 6. Spoon biscuit mix over fruit in 12 equal portions. 7. Bake at 350 degrees for 35-45 minutes or until biscuits are browned and fruit is bubbly.
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Notes: Recipe added to Hearth and Soul. And, congratulations to Pork Giveaway winner Emily!