It's just about peach time! Peak time for fresh peaches is usually July in most states, but they're out there as early as May. Choose fruit that yield to slight pressure but aren't mushy and try to avoid hard peaches. All the flavor and sweetness is gained on the tree, not after so no matter what color the skin, you can't really tell until you bite into one. One of the best peaches I ever had came from Newhard Farms in Coplay, PA. Famous for corn, but everything they sell is perfect!
Serve this cobbler warm with vanilla ice cream or whipped cream and watch it disappear. You can also make this with nectarines, plums or fresh berries for a change of pace. Canned peaches don't work as well, so try to stick with fresh ripe fruits.
Hands-On Time: 15 minutes
Ready In: 50-55 minutes
8 large ripe peaches - pitted and sliced, about 6 cups
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup butter
1/4 cup to 1/3 cup heavy cream
1 egg - beaten
1. Preheat oven to 350 degrees F.
2. Toss together peaches and 1/4 cup flour. Place in the bottom of a greased, shallow 1 - 1/2 quart baking pan.
3. Mix brown sugar, cardamom, nutmeg and vanilla until well blended.
4. Sprinkle brown sugar mixture over peaches in baking dish.
5. Cut 1/4 cup butter in small cubes and dot top of peaches and brown sugar with cubes.
6. Stir together 1 cup flour, baking powder, salt and granulated sugar.
7. Cut second 1/4 cup of butter into small cubes and rub into flour mixture until coarse crumbs form.
8. Add cream to flour and butter and blend until dough forms.
9. Roll out dough on a floured surface to a 1/4-inch thickness. Cut with a 3-inch biscuit cutter and top dough evenly with circles.
10. Brush dough circles with beaten egg.
11. Bake for 35 - 40 minutes until golden and peaches begin bubbling through crust.
Dough can be rolled to fit the pan and placed on top completely rather than cutting into circles. Cut slits to vent filling before baking