Peach Day Cobbler Recipe

INGREDIENTS

Yield: 8 to 10 servings

For the filling
Softened butter, for pan
4 cups peaches, peeled and chunked/sliced
¼ cup sugar
2 tbsp. honey
2 tbsp. corn starch
Zest and juice of 1 lemon
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. kosher salt
½ tsp. vanilla extract

For the topping
1 ¼ cups self-rising flour
1 ¼ cups sugar
1 tsp. kosher salt
8 tbsp. (1 stick) unsalted butter, cut into small pieces, then softened
¾ cup buttermilk

PREPARATION

Preheat oven to 400 degrees. Grease a 9-by-13-inch baking dish with softened butter. Combine all of the filling ingredients in a large bowl; stir to combine. Transfer to greased baking dish. To make the topping, whisk together flour, sugar, and salt in a large bowl. Add the butter and work into the dry ingredients, rubbing together with your hands, until the mixture resembles wet sand. Add buttermilk and stir to combine. Then top the fruit with large spoonfuls of the batter. (The batter does not need to cover the fruit entirely; it will expand during the baking process.) Bake for about an hour or until the top is golden brown and the dough has cooked through. If top becomes too brown and dough still needs to cook more, cover with foil.

Serve with vanilla ice cream.

Credits

From the Glass Onion, Charleston, South Carolina
Prepared for the market by volunteer Mary Lacklen