Peach Cobbler

I love fresh peaches. In season, locally-grown peaches. Bite into such a peach for sweet bliss.  Pair it up with cream--ice or whipped--for yet more bliss.

But top the peaches with biscuit dough and call it peach cobbler? I've never been a big fan. The biscuits are too pasty, too bland.

Then I ate peach cobbler that my daughter-in-law Tiffani made. Using the peaches from their Very Own Peach Tree. So you know the peach part was delicious. Happily, I liked the biscuit part, too! There was more texture and more taste. What was different? Whole wheat flour.

Today I made peach cobbler using Tiffani's recipe for the biscuit dough.When I compared her recipe to the one I've used in the past, I saw that hers uses more butter and more sugar. I'm sure that further enhances taste and texture.

I like the touch of cinnamon-sugar sprinkled on top.

I could have used more peaches, but it's difficult to keep peaches this good around!

This peach cobbler called for its equal in ice cream: Gannon's vanilla!

The recipe:

Peach Cobbler  (from Tiffani Downing, based on Joy of Cooking, 75th Anniversary Edition)

Preheat oven to 450 degrees.

Blanch and peel about 8-12 peaches. Slice them into a baking dish, 9"x13".

Top with Cobbler Biscuit Dough:

Mix together:

1 3/4 C white whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
2 to 4 Tbsp. sugar, to taste [I used 3 Tbsp.]

Using a pastry blender or two knives, cut in 4 to 6 Tbsp. butter until the size of small peas. [I used 5 Tbsp.]

Make a well in the center. Add all at once:

3/4 C milk

Stir just until the dough comes away from the sides of the bowl.

After dropping this on top of the peaches, sprinkle it with cinnamon/sugar mixture.

Bake until golden brown and cooked through, 15 to 30 minutes.
Serve warm with ice cream or whipped cream.