By Andrea Kavajian
A native of New Suffolk, New York
Note from the Chef Deborah: Andrea worked with me in the kitchen and on numerous private events at The Greenporter Hotel including weddings, rehearsal dinners and the Hampton Classic Horse Show. We miss you Anny!
Recipe and story by Andrea Kavajian
While peach season may be coming to an end, one of my favorite ways to savor the sweet taste of summer is in this recipe for a peach cobbler. While traditional in the South, cobblers are one of the easiest and most delicious ways to use up any fruit you may have an abundance of. Whether it’s cherries, blueberries, peaches, nectarines, or a combination, cobblers taste just as good no matter what part of the country you’re in.
Great North Fork peaches at Wickhams Fruit Farm
For this peach cobbler, you can use any variety of peaches you like best. Whether you choose white or yellow peaches, make sure they are local. The best way to pick a peach is not to squeeze it, which does nothing but leave a bruise, but to smell it. If a peach smells ripe, it is. The quickest way to peel a peach (this also works for any stone-fruit and also tomatoes) is to score the skin on the bottom of the peach in an “X” using a pairing knife. Dunk the peaches in boiling water for about 1 minute and then immediately into a bowl of cool water. When the peaches are cool enough to handle, the skin will slip right off. Though autumn may be quickly approaching, you can still enjoy the last taste of summer with this simple recipe for peach cobbler.
½ cup unsalted butter
1 cup all-purpose flour
1 ½ cups sugar, divided* 1 cup for batter, ½ cup for filling
1 tbsp baking powder
pinch of salt
1 cup milk
4-5 cups local peaches, sliced
1 tbsp lemon juice
Melt butter in a cast iron skillet (preferred) or a 13×9-inch baking dish.
Whisk flour, 1 cup of sugar, baking powder, and salt in a medium bowl. Add milk and stir until just combined. Pour batter over the melted butter. Do not stir.
Bring peaches, ½ cup of sugar, and lemon juice to a boil over high heat in a saucepan, stirring constantly. Pour the peaches over the batter. Do not stir.
Bake at 375 for 40-45 minutes or until golden brown. Serve warm with a scoop of ice cream or try buttermilk whipped cream for a tangy twist (just add a drizzle of buttermilk to your heavy cream before whipping). Looking for more recipe ideas for you peaches? Search the archives at SeasonedFork!