al fresco nights are no more. And the season's bounty is one of them. In my (humble) opinion, one of the absolute best things about Summer is the vibrant, seasonal food that makes its mark on our culinary landscapes.
Perfectly crisp, yet ripe, fragrant peaches made their way from the market, into my kitchen, into my oven, and finally into my mouth and tummy, for one satisfyingly good peach cobbler.
Tell me: What are some of your favorite Summer things, foods, and experiences? Leave a comment below to share!
6 large peaches, peeled and cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For the biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425 degrees F. Toss peaches with sugar, lemon juice and cornstarch in a 2qt. non-reactive baking dish and bake in the middle of the oven for 10 minutes.
Making topping while peaches bake:
Stir together flour, sugar, baking powder and salt. Blend in butter with fingertips or a pastry blender until mixture resembles course meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in the middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.) Enjoy!
Recipe courtesy of Epicurious