We are coming up on the end of summer here. Not the end of hot and sticky weather; no, that will persist long into the school year. But soon the buses will be running and we’ll be hustling to get out the door on time and even though the weather will still be warm, it won’t feel like summer. So let’s savor the carefree weekends we have left and make this peach and ginger cobbler.
Peach cobbler really is the perfect dessert to serve at a family barbecue. It’s unfussy, easy to prepare, filled with summer produce and bursting with flavor. How could anyone resist it? How had I never made one until this week?
After a trip to the farmer’s market where a vendor convinced me to buy a container of peaches literally the size of softballs, I knew I had to do something special with them. I thought about doing a galette, but I’d baked one recently and wanted to do something different but still simple. I came up with the idea of a cobbler because, well, I’ve never made one at home and I like a challenge.
A cobbler is, in its simplest form, a base of fruit and sugar topped with biscuit dough and baked to sweet, crumbly perfection. I have a deep and abiding love of biscuits, and these monster peaches needed to get eaten somehow, so I got to work.
I decided to use fresh ginger in both the peach mixture and the biscuit topping. This is going to be a controversial opinion, but I have never liked canned peaches. I find them too sweet, and I didn’t want the cobbler to remind me of a kid’s fruit cup. I thought that adding ginger to both elements would give the cobbler some spice and contrast, and thankfully, I was right. I also used brown sugar instead of white sugar with the peaches to give them a richer taste.
The peach filling was surprisingly good, but the biscuits on top were amazing. They could stand as a dish on their own, and I plan on making them again and topping them with some kind of meat-egg-sauce combo as soon as possible. The ginger and the whole wheat flour give them a savory, substantial flavor and texture that pairs perfectly with the baked peaches. Really, a forkful of this has everything. You get the sweet, syrupy peaches and the flaky, buttery biscuit, plus, if you’re like me, a generous dollop of whipped cream. The perfect forkful.
Serve this at your next barbecue, or covet it all to yourself. I won’t judge either way. Especially if you choose to eat a giant piece outside at magic hour, glass of sangria (or your beverage of choice) in hand.
- 4-5 large peaches, cut into large wedges
- ⅓ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon freshly grated ginger
- 7 ½ tablespoons unsalted butter, cold and cut into small pieces
- ½ cup plain yogurt
- Preheat the oven to 375°F. Grease an 8” by 8” square or 9” circular glass baking dish.
- Toss the peaches with the sugar, lemon juice, ginger and cornstarch. Stir and pour into the baking dish. Bake for 15 minutes while you prepare the biscuit dough.
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and ginger. Sprinkle the butter over the top and, with a pastry blender or your fingers, blend in the butter until the largest pieces are the size of small peas. Stir in the yogurt or buttermilk until the dough just comes together.
- Take the peaches out of the oven. Take a handful of the biscuit dough and form it into a rough sphere with your hands (don’t overwork the dough). Place it on top of the peaches. Repeat, leaving at least a half of an inch between each dough ball, until the peaches are covered. Don’t worry if it isn’t perfectly even; the biscuits will spread in the oven.
- Bake for 30 minutes, or until the tops of the biscuits are golden brown. Let cool for at least ten minutes, then serve with whipped cream if desired.