cobbler

This cobbler profile follows Sally McKenney’s peach version: chunks of fruit beneath a buttermilk biscuit topping. The peaches are seasoned with lemon, vanilla, cinnamon, nutmeg and ginger rather than treated as a plain fruit layer.

The peeled fresh peaches are mixed with light brown sugar, cornstarch and the flavourings, then briefly baked in a greased dish. McKenney uses chunks so the baked fruit retains a distinct shape.

Cold unsalted butter is cut into flour, granulated sugar, baking powder, baking soda and salt. Buttermilk brings the crumbs into a slightly sticky dough without prolonged mixing.

Pieces of dough are flattened into patties over the warm peach filling. This selected finish uses an egg-and-buttermilk wash, with an optional cinnamon-sugar sprinkle before the topping bakes golden above the bubbling fruit.

The cobbler rests briefly after baking and is served warm. Vanilla ice cream or whipped cream are separate serving suggestions, contrasting with the fruit and biscuit layer.