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oaty peach cobbler

The oatmeal in this cobbler turns it into a less traditional version of a classic.  I recommend adding a bit of basil to the peaches to create a different flavor combination.  Yuo can omit, or even try a little rosemary or mint.

Peaches are best in late summer and until end of September.  Don’t be fooled if they are earlier in the market (farmers or otherwise).  You can beat nature, and their natural season is in the later part of warmer months as they ripe beautifully in the sun.

recipe adapted from Millie Peartree, and photo from NYT cooking.

oaty peach cobbler

The oatmeal in this cobbler turns it into a less traditional version of a classic.  I recommend adding a bit of basil to the peaches to create a different flavor combination.  Yuo can omit, or even try a little rosemary or mint.

Peaches are best in late summer and until end of September.  Don’t be fooled if they are earlier in the market (farmers or otherwise).  You can beat nature, and their natural season is in the later part of warmer months as they ripe beautifully in the sun.

recipe adapted from Millie Peartree, and photo from NYT cooking.

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Ingredients

5 ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
½ cup/101 grams granulated sugar
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 tablespoon cornstarch
optional: handful of chopped fresh basil
topping
1 cup/128 grams all-purpose flour
½ cup/44 grams old-fashioned oats
¼ cup/50 grams granulated sugar
1½ teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces (size of a pea)
¾ cup buttermilk
2 tablespoons brown sugar
optional: creme fraiche, vanilla yogurt, or ice cream
garnish: fresh basil leaves
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oaty peach cobbler
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  • skill level
    Medium

Ingredients

  • 5 ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
  • ½ cup/101 grams granulated sugar
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch
  • optional: handful of chopped fresh basil

  • topping

  • 1 cup/128 grams all-purpose flour
  • ½ cup/44 grams old-fashioned oats
  • ¼ cup/50 grams granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces (size of a pea)
  • ¾ cup buttermilk
  • 2 tablespoons brown sugar
  • optional: creme fraiche, vanilla yogurt, or ice cream
  • garnish: fresh basil leaves

Directions

1
Done

Heat oven to 350 F.

2
Done

Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside.
3
Done

Over medium heat in a saucepan, add the sliced peaches, sugar, vanilla, cinnamon, nutmeg and salt; stir to combine.

4
Done

Cook and stir until the sugar is dissolved and the salt helps bring out juices from the peaches, 3 to 4 minutes.
5
Done

Add the cornstarch to the peaches and cook, stirring, for about 1 minute, until the liquid thickens enough to coat the back of a wooden spoon. Remove from heat and set aside.
6
Done

topping

In a large bowl, mix together the flour, oats, granulated sugar, baking powder, butter and salt.

7
Done

Using your hands, blend the flour and butter until they resemble peas. Stir in ¾ cup buttermilk, little by little, adding more as needed just until combined.
8
Done

Pour the peach mixture into the prepared pan.

9
Done

Scoop or drop biscuit mixture on top of the peaches, leaving a little space between scoops.

10
Done

Sprinkle the brown sugar over the biscuit mixture.
11
Done

Bake at 350F until the top is golden brown and the peaches bubble, about 45 to 50 minutes.

12
Done

Let cool slightly for 10 minutes, serve with your choice of creamy side and top with a few fresh basil leaves.

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