Sweet peaches and fragrant cardamom pair especially well in this classic Southern summer dessert. Use ripe, seasonal peaches for best results, and if you’re lucky enough to pick up a basket from your farmer’s market, now you know what to do with them. Top each serving with a generous amount of spiced whipped cream (and keep it close by as there will surely be requests for refills!)
For the fruit layer
- 1 pound perfectly ripe peaches, thinly sliced
- 1/2 cup brown sugar, packed
- 1 1/2 tablespoons flour
- juice of one lemon
- pinch of salt
For the cobbler topping
- 1/2 cup flour
- 2 tablespoons cornmeal
- 2 tablespoons dark brown sugar
- 1 teaspoon baking powder
- 2 tablespoons chilled butter, cut into small cubes
- 1/3 cup buttermilk
- pinch of salt
For the whipped cream
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon ground cardamom
- Preheat the oven to 425°F.
- In a large bowl, combine peaches with sugar, flour, lemon juice and salt and place in bottom of an ovenproof dish.
- To make the topping, stir together the flour, cornmeal, brown sugar, baking powder and salt.
- Cut the butter into the dry mixture with your hands or a pastry blender, work quickly so the butter doesn't melt.
- Stir in the buttermilk until a wet dough comes together.
- Drop tablespoons of the dough over the filling using a wooden spoon. Do not worry if the entire thing isn't covered — the dough will spread while baking. Bake for 25 minutes.
- Meanwhile, prepare the whipped cream: using an electric mixer beat the cream, sugar and cardamom until stiff peaks form. Do not overbeat.
- Remove cobbler from the oven when the top is slightly browned.
- Serve in bowls topped with a generous amount of whipped cream.
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