There’s a reason I did all that yelling (in my head, of course) at all the “got my pumpkin spice latte!” status updates, and that reason was: I hadn’t made a peach cobbler yet. Summer was not over yet! It could not be. It wasn’t. Check your calendars, and check the weather. Starbucks does not dictate the seasons; a little thing called the fucking SUN does. Have you even tried to find canned pumpkin at the stores yet? Mission impossible. I don’t like rushing things along, and I’m totally happy to savor the rest of summer for a while by baking delicious, ripe, juicy, colorful fruit.
We already discussed peeling peaches. Peel some peaches and slice. Originally, this recipe called for blackberries and not raspberries, but “buy one, get two free” on the raspberries made me feel a little adventurous. So here we are.
This is a doughy cobbler… Lots of delicious topping. I like it. Why is my hand so pink? Even photo editing can’t disguise my paleness.
The fruit gets doused with some sugar and starch. That’s it… That’s all that is required for bubbly, juicy, fresh goodness. This isn’t a spicy, complex fall dessert–simple is summery, and delicious.
I wish you could hear the oozing bubbliness and smell the magic.
I took some to my momma. She liked it.
Peach Raspberry Cobbler
(adapted from Epicurious)
2 tablespoons cornstarch
1 1/2 cups white sugar
3 pints raspberries (about 4 cups)
2 lbs peaches (roughly 6 medium), peeled, pitted, and sliced
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cubed
1 cup plus 3 tablespoons milk
Preheat your oven to 425°F and butter a glass casserole dish. Mix cornstarch and sugar in a large bowl. Add raspberries and peaches and toss to combine well. Pour into baking dish and bake until just bubbling, 10 to 15 minutes.
Meanwhile, mix flour, baking powder and salt in another bowl, then blend in butter (using your hands is easiest) until mixture resembles coarse meal. I suppose you could also use a food processor–mine wasn’t big enough for the job. It’s a little guy. Add milk and stir until a dough forms.
Drop dough by large spoonfuls onto the fruit until roughly covered. Sprinkle with a little additional sugar (I used 1 tbsp of turbinado sugar because I like the coarser texture), if desired. Bake until top is golden and the filling is thick and bubbly, 25 to 35 minutes. Serve with ice cream, ’cause, duh.