I won't normally be posting desserts on this blog, unless people ask me too. But with 4th of July, peaches being so much better this year than last, I figured I'd make something nice to share with my neighborhood.
I love the combination of peach and ginger, one of my favorite teas, awesome ice cream flavors, great in jams, etc. The cobbler thing is just a good utilization for these flavors. I did a little reading on cobblers, since it had been awhile since I had made one. I almost always look at Cook's Illustrated when I'm going for recipes, or at least the basis for recipes because they do such a good job breaking them down. Anyhow, I made an amalgam of a couple of different recipes and did some tweaks, and I came up with this.
Ingredients
Topping
Cornmeal 1 cup
All Purpose Flour 1 1/2 cup
Sugar 1 T
Baking Soda 1/4 tsp
Baking Powder 1 1/2 tsp
Salt 1/4 tsp
Buttermilk 3/4 Cup
Butter, softened 6 oz
Turbinado or Casting Sugar a/n
Filling
Peaches 10 ripe
Brown Sugar 1/2 cup
White Sugar 1/4 cup
Lemon Juice 1 tsp
Cornstarch 1/4 cup
Ginger, fresh, grated 6 oz
Method of Procedure
Preheat oven to 425 degrees.
Peel and quarter peaches, removing pit.
Toss in brown sugar, white sugar, lemon juice, and ginger. Let sit for 30 minutes and toss in cornstarch.
For the topping, mix all dry ingredients except casting sugar. Mix in softened butter until crumbly.
Incorporate buttermilk.
Grease a baking pan and place macerated peaches into it evenly.
Spread topping over peaches evenly.
Bake for 20 minutes and sprinkle casting sugar on top.
Bake for 15 more minutes and check if done.
Garnish with whipped cream,
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