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Peach Cobbler is Synonymous with Summer

Peach Cobbler Art Smith's Healthy Comfort

From Art Smith’s Healthy Comfort

Peach cobbler is synonymous with summer in my book and is something my mother, Addie Mae Smith, always made us boys for a treat. I really don’t recommend baking this unless the peaches are ripe and local and so juicy that they are a little tricky to slice. Buy a few extra from the farmer’s market so you can eat them while waiting for the cobbler to bake.

Peach Cobbler

For the peaches:
6 large ripe peaches, peeled, pitted, and cut into ½-inch-wide wedges
½ cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger

For the topping:
1½ cups all-purpose flour
2¼ teaspoons baking powder
2½ tablespoons sugar
1⁄8 teaspoon salt
3 tablespoons unsalted butter, cut up and chilled
3 tablespoons vegetable shortening
½ cup buttermilk, as needed

For the garnish:
Vanilla ice cream (optional)

To prepare the peaches: Preheat the oven to 350˚F. Toss the peaches with the sugar, cornstarch, cinnamon, and ginger in a large bowl. Transfer to an 8-inch baking dish.

To prepare the topping: Combine the flour, baking powder, 1½ tablespoons of the sugar, and salt in a medium bowl. Add the cold butter and shortening and cut in with a pastry blender or a fork until the mixture looks like coarse bread crumbs. Stir in enough buttermilk to make a soft dough.

Using floured hands, pat out the dough into an 8-inch square on a floured work surface. Using a knife, cut into ¾-inch-wide ribbons. Crisscross the dough on the filling in a lattice pattern. Sprinkle the remaining 1 tablespoon of sugar over the dough. Bake until the cobbler crust is golden brown and the filling juices are bubbling, about 45 minutes.

To serve: Spoon some of the warm cobbler into each plate and top with vanilla ice cream, if desired. Serves 6.


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