Peach Cobbler and Back-to-School
Back in May - just as school was about to let out for summer vacation - we headed over to Schnepf Farms in Queen Creek for their annual Peach Festival.
To make the filling, first we defrosted our peaches. You could also start with 1 ½ pounds of fresh peaches, pitted and cut into slices. In a bowl combine with ¼ to ½ cup sugar depending on the sweetness of the fruit along with one tablespoon cornstarch and one tablespoon lemon juice. Stir to combine and then pour into a 2-quart baking dish.
We kept sort of smashing the butter into the mixture until it turned into a crumbly (though still powdery) meal. Add 2/3 cup buttermilk and stir until a wet, sticky dough forms. We dropped the dough by sticky clumps across the peaches until we had covered the baking dish. Bake at 350 until the fruit is bubbling and the topping is golden, 35 to 45 minutes.
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