I spent the weekend at my parent’s house. I always enjoy going up there because my mother likes to cook and experiment with new recipes as much as I do. I come armed with new culinary discoveries and recipes that I want to try and we (without fail) whip up more food than we can possibly eat.
This past weekend we visited the Fifth Town Cheese Factory, made a trip to the farmers market, made a stop at my uncle’s bakeshop, stopped into a local Cider maker, visited another local cheese factory and made two kinds of fruit dessert.
The first dessert we made was a Peach Cobbler. At the farmers market we bought a lovely basket of Ontario peaches, so it seemed appropriate to make a dessert with them. I had actually never made a proper cobbler before this. I am usually a fan of fruit crisps but this time, I decided to try something different.
We found the recipe in Canadian Living magazine, but of course, we had to change it up a bit. We added a bit of nutmeg, just to spice the fruit up a bit and we added buttermilk and a bit of soda to the biscuit recipe, to lighten them up. The end result was delicious, silky peaches with light and fluffy biscuits. Perfect with a scoop of vanilla ice cream. Yum...wait until I tell you about the Apple Pandowdy (I made it just for the name) but that will have to wait for another day...
Adapted from September 2010 issue of Canadian Living
7 cups peaches, sliced and peeled
1/3 cup packed brown sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cup flour
1/4 cup butter, cubed
2 tablespoon packed brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup buttermilk
Preheat the oven to 350 degrees.
In a medium bowl mix together the prepared peach slices with the sugar, flour, lemon juice, salt and nutmeg. Pour mixture into a 8 inch baking pan. Bake for 20 minutes (without biscuit topping).
While the peaches are baking, prepare your biscuit mix. In a second bowl, mix the flour, brown sugar, salt, baking powder and baking soda. Add the butter cubes and mix into the flour mixture until the mixture resembles coarse crumbs. Add the buttermilk and stir together just until combined.
Once the 20 minutes are up, remove the pan with the peaches from the oven. Drop the biscuit mixture by heaping tablespoon on top of the hot peaches (You should have about 9 tablespoons).
Return the pan to the oven and bake until the biscuits are golden and cooked through on the bottom, about 40 minutes. Remove from the oven and serve warm with ice cream.