Ginger Pecan Peach Cobbler

Is there any season better than peach season?! I look forward to fresh, ripe peaches all year long and I am so excited that it is finally here! Biting into that first peach of the season when the juices run down your fingers - it’s what foodie dreams are made of. Peaches are so versatile too - I love throwing them in a salad, cooking them down to make jam or tossing them on the grill with a little honey and cinnamon. However, there is probably no more American way to enjoy peaches than to make peach cobbler.

If you’re like me, you’ve probably used the words cobbler, crisp and crumble interchangeably, not knowing that they are all slightly different things! All of them have a sugary, fruity first layer, but the toppings are what distinguish them from each other.

Cobbler - a sweet, buttery, drop biscuit-like topping

Crumble - a streusel-like topping made primarily of sugar, butter and flour

Crisp - a dense, nutty topping that generally includes oats

This recipe is definitely in the cobbler category, as the topping is made in traditional biscuit fashion by cutting cold cubed butter into the flour and sugar mixture. The sugar makes this topping get really crispy in the oven, but its biscuit nature ensures it stays light and fluffy.

This cobbler is a great way to use those almost-past-it peaches and is the perfect dessert for summer entertaining.

Serves: 8 | Prep Time: 40 min. | Bake Time: 35 min. | Author: Liz Genders

filling

5 medium-sized peaches, peeled and sliced

1/3 cup sugar

1 Tbs cornstarch

juice of 1 lemon

2 tsp grated ginger

topping

1 1/2 cup (195 g) flour

1 cup (214 g) sugar

1/2 tsp salt

2 tsp ginger

1 tsp baking powder

1 stick butter, cold and cubed

1/2 cup chopped pecans

1/3-1/2 cup buttermilk

instructions

To easily peel the peaches, place halved peaches in boiling water for 2-3 minutes, then in an ice bath. The skins should slide off. Slice thinly.

Preheat your oven to 400F. Place sliced peaches and sugar in a dutch oven or a large heavy-bottomed pot, and begin to cook on medium heat. Add cornstarch, lemon juice, and grated ginger. Continue cooking until the mixture bubbles up and thickens. Pour into an 8 inch by 8 inch pan or a pie dish. Place in the oven to keep warm while you make the topping.

Combine flour, sugar, ginger, salt and baking powder in a medium-sized bowl and mix well. Add the cold, cubed butter. Mix using a pastry blender, two forks or your fingers until the butter is broken down and looks like crumbs. Add the pecans. Slowly add the buttermilk and stir until just combined. If mixture is still crumbly, more milk may be needed. The dough should be wet and sticky, like biscuit dough.

Remove the peaches from the oven. Place the dish on a baking tray to catch spills and overflow. Using a spoon or cookie scoop, dollop the topping dough evenly onto the peaches. Return to the oven and bake for 30-35 minutes, or until the topping is golden brown.

Serve warm with vanilla ice cream.