In celebration of my return to Georgia after spending 5 weeks in Ireland leading 3 very fun filled tours, it’s time to make dessert! Summer has arrived here in Georgia with the harvest of fragrant juicy peaches, so, its time to make one of the South’s most beloved desserts, namely Peach Cobbler. When fruits are in season, no frills desserts that accentuate the flavor and texture are the way to go! Our ‘go to’ fruit dessert growing up in Ireland is always a crumble topping made with oats, and in this case, a transition to a cobbler from a crumble makes perfect sense and achieves the same delicious goal of warm luscious fruit textures with a perfect crumbly paring, and oh, don’t forget the ice cream.
I hope you enjoy this recipe and savor each summer day before it’s gone!
- (for the peach filling)
- 8-10 medium size peaches
- 1 vanilla pod (scraped)
- ¼ cup sugar
- 1 tsp cornstarch
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 2 Tbsp unsalted Kerrygold Irish butter
- (for the topping)
- 1 ½ cups of all purpose flour
- ¾ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 4 ½ oz unsalted Kerrygold Irish butter (cold)
- ¼ cup boiling water
- 2 Tbsp milk
How to make it
- To make the peach filling toss the peaches with the sugar, cornstarch and vanilla seeds. Melt 1 Tbsp of unsalted butter in the pan and add the peach mixture and cook for 6-7 minutes until the peaches begin to break down but are still firm. Add the lemon juice and honey and chill.
- Preheat the oven to 425 degrees F.
- To make the cobbler sift the flour, baking powder, sugar and salt. Using your finger tips or food processor blend in the chilled butter until the mixture resembles breadcrumbs. Stir in the boiling water and milk.
- To assemble the cobblers grease 6 small dishes or one 8’ pan with butter. Spoon in the peach filling and then add the topping by dropping spoonfuls of the batter on top of the peaches.
- Bake for 25 minutes until the topping is golden brown and serve with ice-cream.
Joy in the Journey, and enjoy the summer!
Judith the Irish foodie