This year we have a bounty of peaches, unlike last year's disappointing stone fruit harvest. There's nothing quite like a fresh ripe peach, eaten plain, to put you in the mindset of high summer, but when you have more than you can eat that way, there are many delicious and easy peach desserts that can be baked up in a flash and devoured even faster. I modified the following peach cobbler recipe from one out of Martha Stewart Living. The oats add an extra richness to the biscuit topping that really satisfies. It would be great with walnuts or pecans mixed into the batter too, for an added bit of heartiness.
8 large peaches, cut into 1/2 inch wedges
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 1/2 cups AP flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing
fine sanding sugar for sprinkling
Preheat oven to 375 ˚F. Stir together peaches, sugar, cornstarch and salt. Place in a large baking dish.
Stir together with a fork the AP flour, granulated sugar, baking powder and kosher salt. Using your fingers, work the butter into the flour mixture until the largest pieces left are approximately the size of small peas. Stir in the oats with the fork. Stir in the heavy cream and mix until a sticky dough forms.
Using two spoons, divid the dough into 9 approximately even pieces and drop on top of the peaches. Brush with heavy cream, sprinkle with more oats, then with sugar. Bake in oven for approximately 1 hour to 1 hour & 15 minutes, until top is golden brown and peaches are bubbling. If top is browning too quickly, tent with foil to prevent burning.
Let cool at least 1 hour before serving. If desired, top with ice cream or whipped cream to serve.