A Simple, Nearly Perfect Summertime Dessert
A lot of comfort foods earn their keep by making you feel warm on a cold day, but this one is exactly the opposite: It's a celebration of high summer, in the form of ripe peaches. You can make this peach cobbler at other times of the year, using frozen or canned peaches, but at least once each year it's worth doing with the fresh ones as well. This version, made with biscuit mix, is quick and easy to mix up. It's also fun for the kids to watch, because it's a variation on a "magic cake," where the fruit starts on top of the batter but finishes on the bottom.
Total Time: 1 hour, 10 minutes | Prep Time: 10 minutes | Serves: 4 to 6
- 4 cups fresh or thawed sliced peaches, or 1 can (29 ounces), drained
- 1 cup granulated sugar
- 1 cup Bisquick or similar biscuit mix
- 1/2 teaspoon cinnamon, nutmeg or allspice (optional)
- 1 cup milk or half-and-half
- 1/2 cup butter or margarine, melted and cooled to room temperature
- Heat your oven to 375F, and grease or spray an 8- by 8-inch baking dish.
- In a medium mixing bowl, toss the peaches with the sugar. Set them aside.
- Dump the biscuit mix into the baking dish, and stir the spices into the mix if you're using them. Stir in the milk, and then the melted butter.
- Spoon the peaches evenly over the batter, and drizzle it with any juices that have collected in the bottom of your bowl.
- Bake for 45 minutes to 1 hour, until the top is golden, thick juices bubble at the sides of the dish, and the crust feels set when you tap the middle. Remove from the oven and let it cool for at least 15 to 20 minutes before serving. The finished cobbler is best when still warm, but not oven-hot.
- If you like your cobbler especially peachy, you can add another cup of peaches without altering the recipe any further.
- Substituting packed brown sugar for half of the granulated sugar gives the finished dessert a pleasant butterscotch flavor. It's a variation from tradition, but it's a nice change in its own right.
- If you're expecting company, double the recipe and use a 9- by 13-inch pan. The larger recipe can serve 12 or more, especially if you serve it with ice cream or offer other desserts.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.