Heirloom Meals: Savoring Yesterday's Traditions Today

Eric William’s Granny’s Peach Cobbler

Ingredients:

Filling:
12 peaches, peeled and sliced
1 tsp lemon juice
½ cup sugar
1 -2 Tbsp cornstarch (us 2 if peaches are really juicy)
¼ tsp salt
¼ tsp nutmeg

Preheat oven to 400 degrees.

Biscuits:
2 cups flour
2 tsp baking powder
¼ tsp baking soda
1 tsp sugar
½ tsp salt
1 stick cold unsalted butter, cut into small pieces
¾ cup buttermilk plus 1-2 Tbsp if necessary
1 cup candied ginger, chopped
2 Tbsp sugar
½ tsp cinnamon

Instructions:

Toss the peaches with the lemon juice.  Whisk together the dry ingredients and then add to the peaches and toss until fully incorporated. Set aside and begin making the biscuits.

Whisk first set of dry ingredients together.  Add the butter and mix with a pastry blender until it resembles coarse meal.  Stir in buttermilk until batter hold together.  This is where you may need  little more buttermilk.  Once the batter can be formed into a ball, place on a floured surface and roll dough out until it’s 3/4” thick. Take the chopped candied ginger and sprinkle on top of dough and then roll gently into dough until it’s ½” thick. With a biscuit cutter, stamp out your biscuits.

In a buttered 9-inch pie plate add the peaches and then arrange your biscuits on top.  Sprinkle with sugar and cinnamon.  Place in middle of oven and bake for 30-35 minutes until biscuits are golden brown and the filling is bubbling.  Serve immediately with whipped cream, ice cream or all by itself and enjoy!

Serves 8.