I'm going to miss the August peaches. I'll miss their sweet perfume whenever I walk by the fruit stand and I'll miss all the peachy treats I've made with them the past few weeks. But since they're approaching the season's last hurrah, I decided to update a southern classic dish and take it on a little trip around the world.
Fruit cobblers come in different forms. Sometimes the fruit is topped with biscuits and sometimes it's more of a pancake-like batter. My preference for the latter is mostly because it's so easy to make but either way, you have sweet fruit baked with sweet dough and that's always a good thing.
Peach cobblers tend to be simple with just a dash of cinnamon but I replaced that with cardamom for a great flavor and aroma. A scoop of ice cream on top is also typical but the cool, honey sweetened yogurt went so perfectly with the warm cobbler that I may serve all pies that way from now on. Enjoy!
- Fruit Layer:
- 3 large peaches
- 1 tablespoon sugar
- 1/2 teaspoon cardamom
- Pinch of salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon vanilla
- 3/4 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped pistachios
- 1 cup Greek-style yogurt
- 1 tablespoon honey
Pre-heat the oven to 350 degrees.
If you'd like to peel the peaches (optional), bring a large pot of water to a boil. Place the peaches in the boiling water for exactly 60 seconds, remove and let cool enough to handle. The peach skin will come off easily in your hands or with a paring knife.
Remove the pits and slice the peaches and layer evenly into 4 small cast iron skillets (approximately 5"). Or you can use one large skillet, if you prefer.
In a small bowl, combine the sugar, cardamom and salt and sprinkle evenly over the peaches.
To make the batter, add the sugar and melted butter to a large bowl and whisk vigorously until the sugar is dissolved. Whisk in the vanilla and milk.
In a separate bowl, sift together the all purpose flour, baking powder and salt. Whisk the dry ingredients into the wet until you have a smooth and somewhat thick batter.
Pour the batter evenly over the peaches, place the pans on a baking sheet and bake for approximately 40 minutes until the batter turns slightly light golden brown. Be careful not to over-bake.
To make the topping, whisk the honey into the yogurt and drizzle evenly over the warm cobblers. Sprinkle on the chopped pistachios and serve warm.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|