There are certain aromas that turn my head when I walk down the aisle of a farmers' market. Basil. Strawberries. And lately, peaches.
There's something about that heavy, sweet smell that almost makes me dizzy, and I invariably pick one up, stick my nose right into its business end and inhale deeply. Ahhhhhhhhhhhh!
I ended up with six big, juicy Maryhill peaches, enough for a decent cobbler, and within an hour had it in the oven. Talk about instant gratification!
For the filling:
6-8 c. peaches, peeled and sliced
3/4 c. sugar
2 Tbsp. cornstarch
1/4 c. grappa, brandy, Cointreau or Grand Marnier
For the biscuit crust:
2 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. frozen butter or margarine, cut up
1 c. light cream or milk
Heat oven to 425 degrees.
In large bowl, combine filling ingredients and stir gently. Place in 9” by 12” baking dish.
Mix flour, sugar, baking powder and salt in food processor. Pulse to combine. Add butter or margarine in pieces and pulse until it's the consistency of corn meal. Add cream or milk and process till mixed and soft dough forms. Using spatula, scoop out onto heavily floured surface. Roll or pat out, using flour as necessary to make sure it doesn't stick, until dough is the size of your baking dish. Carefully lift it up and lay over fruit.
Bake 25 to 30 minutes, or until the topping is brown and fruit is bubbling around the edge. Let cool at least 10 minutes before serving.