peaches on the tree
July 17, 2013
4:58 pm

Even though local peaches have been available since May, they’re just now hitting their absolute peak of ripeness – just in time for making peach preserves for the winter and peach cobbler topped with vanilla ice cream! Following is a recipe for peach cobbler originally shared in the Rosebank Farms newsletter.

Peach Cobbler

Filling
2-1/2 lb. ripe but firm peaches (6-7 medium)
½ c. sugar
1 tsp. cornstarch
1 Tbsp. juice from one lemon
Pinch salt

Biscuit Topping
1 c. unbleached all-purpose flour
3 Tbsp. plus 1 tsp. sugar
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
5 Tbsp. cold, unsalted butter, cut into 1/4 –inch cubes
1/3 c. plain whole milk yogurt

Adjust oven rack to lower-middle position and heat to 425 degrees.

Filling:  Peel peaches, then halve and pit each.  Using small spoon, scoop out and discard dark flesh from pit area.  Cut each half into four wedges.  Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.  Drain peaches in colander set over large bowl.  Whisk ¼ c. of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.  Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.  Bake until peaches begin to bubble around edges, about 10 minutes.

Topping:  While peaches are baking, in food processor pulse flour, 3 Tbsp. sugar, baking powder, baking soda, and salt to combine.  Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.  Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.  Don’t over-mix dough or biscuits will be tough.  Break dough into six evenly-sized but roughly shaped mounds and set aside.

Assemble and Bake:  After peaches have baked 10 min. remove from oven and place dough mounds on top, spacing them at least ½-inch apart (they should not touch).  Sprinkle each mound with portion of remaining tsp. sugar.  Bake until topping is golden brown and fruit is bubbling, 16-18 min.  Cool until warm, about 20 min.; serve.

Rosebank Farms is located at 4455 Betsy Kerrison Parkway on Johns Island, just before the Kiawah/Seabrook traffic circle, and is open until Labor Day from 9 a.m. – 7 p.m. daily.  For further information, call 768-0508 or log onto www.rosebankfarms.com. For more places to pick up fresh peaches apart from Rosebank Farms, check out http://www.certifiedscgrown.com/.