A fragrant, perfectly ripe peach is one of late summer’s great gifts. For maximum enjoyment, devour directly over the sink, allowing its sweet, sticky juices to run through your fingers. A slightly more dignified (and equally delicious) approach would be to tuck eight or so into a warm, pillowy cobbler and top with vanilla ice cream.
for the peaches:
8 large ripe peaches, cut into thin wedges (about 8 cups)
1 tablespoon freshly squeezed lemon juice
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
for the biscuit topping:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 cup + 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon sanding sugar (granulated sugar can be substituted)
1/8 teaspoon ground cinnamon
vanilla bean ice cream, for serving
Preheat oven to 375 degrees. Place sliced peaches in a large bowl and toss with lemon juice, brown sugar, granulated sugar, salt, cinnamon, and cornstarch until all peach slices are coated. Pour mixture into a 2-quart baking dish, spread into an even layer, and set aside.
Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl. Add butter pieces to flour mixture and cut in with a pastry blender or two knives until mixture resembles coarse meal. Stir together one cup cream and vanilla extract in a small bowl, then pour over flour mixture and stir until just combined. Scoop dough onto peach mixture one tablespoon at a time, covering entire surface. Brush dough with remaining tablespoon of cream.
In a small bowl, stir together sanding sugar and cinnamon. Sprinkle evenly over dough. Place cobbler on a parchment lined baking sheet and bake in upper third of oven until peaches are bubbling and biscuit topping is golden brown, 45 to 55 minutes. Let cool on a rack for 45 minutes. Serve with vanilla ice cream.
This fletcher + fork recipe appears in the August 2016 issue of Sheridan Road.