The cornmeal biscuits are rustic and do a good job of sopping up the berry juice. Has anyone ever made this gluten free? However, you forgot a link: the first-ever Four Years Ago link to your Thai Eggplant Salad, because today is Smitten Kitchen’s FOURTH BIRTHDAY!!! I just picked up a big ol bag of peaches at the San Francisco Ferry Building Farmer’s Market, and was about to look for a cobbler type thing to do with them. Love the recipe, but I admit now I just scan for the link to Anna deliciousness! And I thought the brown sugar was a tad overpowering for the delicious white peaches I had. So many peaches, so little time.. I made this today and my crust did not turn out as crispy as I would have liked. However, I had problems with the cobbler part. Place the baking dish on top of a rimmed baking sheet to catch any overflow. 2 teaspoons baking powder Deb – why oh why would you use plain heavy cream when you could add bourbon or amaretto? I have never seen anything like this which means, I can’t wait to try this! Hi Deb! In the last couple of years I have become a huge fan of blueberries in all forms, especially when combined with peaches. used 2.25 pounds peaches), and yes, I know it’s always confusing when written that way. The first mixing time (butter sugar) says “1 minutes”–is there a zero missing (10 minutes)? I did think the filling was a tad sweet though and could reduce to half of what is called for. I’m sold, Deb! Interesting idea for the biscuit topping. thank you! I’ve made this before with fabulous results, and just tried using frozen fruit. 1/4” on the bottom, so a larger pan (or less haphazard blueberry additions) would be in order. Something fresh and crisp and maybe a little tart is always your best bet.). So, is it this recipe or the bourbon peach hand pies? I made this tonight but was so tired that I didn’t follow the recipe right. :). We didn’t notice the skin at all in cobbler, it wasn’t too sweet, and we didn’t feel that any spices were missing – it was just deliciousness. Tastes yummy but it’s very soft. It got rave reviews all around, and will now be my go-to peach dessert. It s a keeper! This is the easiest, quickest, most-delicious-est crispy peach cobbler I’ve ever had, and have been thanking my lucky stars ever since I stumbled across it on one of my favorite baking blogs, Smitten Kitchen. I promise we are not so easily offended! Re clingstones: Just use your teeth on the last bit around the pit. The recipe I relied on calls for mixing a little cornstarch with the sugar topping, but it looks like you got the essentially same effect with no cornstarch, so I’m eager to try it that way too. This recipe looks amazing! Interesting. A question–how well does this keep to the next day? Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. This was absolutely delicious! Deb: I can’t wait to try this cobbler version with the creme brulee’d crispy layer. http://www.peonyandgrahams.com/2015/08/the-simple-guide-to-gluten-free-any.html. I made a peach pie last Friday, just because I had the craving, and while it was OK, I think this would be so much better. But, oh, the video of Anna! I just made this and it is DELICIOUS. I’m down with a cold too but I don’t look half as cute as that bunny of yours with tissues! Hello Deb! And now I have to get my cobbler out of the oven. As it is winter in Perth, Australia I made it with rhubarb and raspberry, using orange juice and rind as the liquid. I would reduce it further to maybe 1 cup total. the smaller the area, the thicker the topping will be, the more time you will need to bake it. Might they have been thicker this time? 1/4 cup fine stone-ground cornmeal (yellow or white) Is that perhaps the issue? Great combination!! Can frozen peaches be used? 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Georgia in September i read through the comments did i note that i can advance. The farmers market made with canned peaches tarter, more adult Shirley Temple cool... Same texture, but very different your broccoli coleslaw for dinner time might sprinkle a little cinnamon the!

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