White Peach Cobbler

Nothing tastes like summer more than peach cobbler, right? Well, at least at my house. Usually I make it with orange-colored peaches, but my husband bought some white peaches that were ripening fast and with it being the end of summer I thought I would make cobbler at least one more time this season.

It is such a simple dessert to make and although I usually use my mother's recipe, I decided to try a cobbler recipe that was slightly different than hers. It only took a few minutes to put everything together and the house quickly filled with the heavenly smell of cinnamon. How did the white peaches compare? While it didn't have that peachy orange color that we love, we all agreed that the cobbler was just as good with the white peaches as with the orange.

Peach Cobbler (adapted from Tyler Florence)

8 peaches, peeled and sliced (6 to 8 cups) - I used 5 large white peaches
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon - I put in extra because I love cinnamon
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick cold unsalted butter, plus 2 tablespoons
3/4 cup milk

1. Preheat oven to 375 degrees. Combine the peaches, 1/4 cup sugar, cornstarch and cinnamon in a large bowl and toss to coat the peaches.
2. Sift the flour, the rest of the sugar, the baking powder and salt into a bowl. Slice the stick of butter into small pieces and cut into the flour mixture until it resembles coarse crumbs. 
3. Melt the two tablespoons of butter in a 10-inch cast iron skillet over medium-low heat. Add the peach mixture and cook for about 5 minutes. I transferred the mixture to a 2-quart baking dish, but you can leave it in the cast iron skillet.
4. Drop the dough by tablespoonfuls over the warm peaches. Don't worry about it looking perfect. You want it to have the 'cobbled' effect.
5. Bake in the oven on a baking sheet to catch any drips for about 40 to 45 minutes (until the cobbler is browned and the fruit is bubbling).