Peach Cobbler

It seems that every region has their produce pride on during the summer - the best, most flavorful (fill in the blank) can only be found in MY hometown. The only (apples, cherries, peaches) worth eating are from MY state, MY region. I kind of love it! It feels old-timey and sweet that people so fiercely defend their perfect fruits and veggies. The South Carolina peach! The Washington apple! The Maine blueberry! The Traverse City cherry! It puts me in mind of state fairs and blue ribbon heirloom tomatoes, and I like that.



I have had the good fortune of tasting peaches from the Midwest, Southeast, and Southwest this summer, due to summer travel and generous, peach-toting friends. I must say that every peach is a poem in itself, and I usually just stuff my face full of as many as possible, not pausing to criticize. Juice dripping all over my hands and face, I am happy. And because they're so insanely delicious totally naked, I tend to do as little as possible when cooking with them. Such is the case with this cobbler: a touch of sugar and cornstarch, a simple drop biscuit on top, a bit of loosely whipped cream, and I am in peach heaven.



Peach Cobbler

about 4 pounds fresh peaches, pitted and sliced into 1/4- to 1/2-inch wedges
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon cornstarch

Topping:
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1/2 cup boiling water

Preheat oven to 425 degrees. Toss peaches, sugar, and cornstarch together in a 9x13 baking dish, and bake for 10 minutes. In the meantime, prepare the topping. Stir together flour, sugar, baking powder, and salt in a medium bowl. Using your fingers, work the butter into the flour mixture until it resembles fresh bread crumbs. Pour the boiling water in, and working quickly with a wooden spoon, stir together until it forms a soft dough. Scatter pieces of dough over the hot peaches, sprinkle the top with more sugar, and bake until golden and bubbling, about 25 minutes. Serve warm.