Today Dishing: Peach Cobbler

Every 4th of July I keep one tradition alive  by making peach cobbler. My family has grown to expect this summer treat and was disappointed not to get it  this year because I was visiting my son in Texas on the 4th.

With peaches in season and on sale in most grocery stores, this is the perfect time to make this delicious dessert.

This recipe is from Bon Appetit and is probably twenty years old. Trust me, it is worth the time and effort.

PEACH COBBLER
8 servings

FRUIT
2 tablespoons (1/4 stick) unsalted butter
5 pounds peaches, pitted, cut into 1 1/2 inch wedges
1 1/2 cups sugar
1/4 cup instant tapioca
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or mace
pinch of salt

BISCUITS
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1 cup sour cream

FOR FRUIT
Position rack in lowest third of oven, preheat oven to 425  degrees. Grease 10x14x2" baking dish with 2 tablespoons butter.
Place peaches in large bowl.
Add sugar, tapioca, lemon juice, lemon peel, cinnamon, nutmeg and salt; toss gently.
Let stand 10 minutes. (can be prepared 2 hours ahead. Let stand at room temperature)

FOR BISCUITS
Combine flour, sugar, baking powder, baking soda and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse crumbs. (Can be prepared 2 hours ahead. Cover and refrigerate) NOTE: I don't use a processor, instead I do it the old fashioned way with a pastry fork and my "clean" hands.
Add sour cream and blend just until soft dough forms.
Turn dough out onto lightly floured surface and knead just until no longer sticky, about 30 turns.
Roll dough out to thickness of 1/2 inch.

Cobbler before baking

                                 
Cut out stars, or whatever shape you choose using floured cookie cutters.
Transfer fruit mixture into prepared dish.
Top mixture with star shaped biscuits, spacing evenly.
Bake until juices bubble and thicken and biscuits are deep golden brown, about 50 minutes.

                                                

(NOTE: It has never taken 50 minutes in my oven, it's more like 35 minutes.)
Cool cobbler slightly.
Sift powdered sugar over biscuits.
Serve warm with ice cream.
                                                    

Yum.