I tend to timeline summer…not by months…but by the fruit that is in season. We welcome summer with strawberries and rhubarb, which is why I think they get along so well… cherries, blueberries, and raspberries grace us with their presence sometime during mid-summer…. And then peaches and plums tend to show up toward the end.
And while I wish that they’d all hang out all summer long, I do love the anticipation of each fruit harvest, and then fill up as much as possible on the fruit that is in season, knowing that its timeframe is so very short lived.
And I know that I’ve said that I realize we can get this fruit all year round….and I also know that I’ve mentioned that it’s just not the same as when the fruit is actually in season. That’s when it tastes the way it’s supposed to taste…
Sweet and juicy…the epitome of summer.
I always feel like peaches are the essence of summer. The ambassador, if you will… They’re the fruit that tends to show up to the party a little early…and they stay a little later, right into apple season. It’s almost as if the peaches are passing the torch of summer off to the apples of fall.
And while I enjoy plenty of peaches fresh, in their natural state… I do love to cook them up in jams, jellies, pies, crisps…and of course, cobbler. Bursting with flavor…peaches, so sweet in their own right, are sautéd in butter, brown sugar, and cinnamon to make a deliciously fruity caramel sauce. A moist cake topping is so delicious with the fresh peaches…and a generous dollop of vanilla bean whipped cream over the warm cobbler melts over the peaches and into the caramel sauce, for delectably creamy bite after bite.
Life is good. It’s a “Peaches are like aromatherapy.. hold one up to your nose, close your eyes…take a deep breath and smell the summer… ” kind of good.
- ¼ cup butter
- 6 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tsp vanilla
- 4 peaches, pit removed, sliced thin (leave the skin on, or peel them…your choice)
- 1 cup flour
- 2½ tbsp granulated sugar
- 2 tsp baking powder
- ¼ cup butter, softened
- ¼ cup milk
- 1 egg
- 1 cup heavy cream
- ½ tbsp granulated sugar, or more, depending on your desired sweetness.
- Seeds scraped from ½ vanilla bean
- 1 tsp vanilla extract.
- Preheat oven to 350 degrees. Generously grease four mini skillets with butter. Set aside.
- In a large skillet, melt the butter. Whisk in the brown sugar, cinnamon, salt, and vanilla, and let come to a simmer.
- Add the sliced peaches, and let simmer for about five minutes, stirring gently.
- While the peaches are sautéing, prepare the topping for the cobbler:
- In a medium bowl, add the flour, granulated sugar, baking powder, whisking it a few times around the bowl to combine the dry ingredients. Blend the butter in to the dry ingredients with a fork until the size of peas. Add the milk and egg. Stir until completely combined.
- After the peaches are finished cooking, divide them among the four mini skillets. Pouring the remaining caramel sauce in the pan over each.
- Top the peaches with the cake topping.
- Place the skillets on a cookie sheet, and place in oven. Bake for about 25 minutes, or until the cake topping is golden brown.
- Remove from oven, and let cool for about ½ hour.
- While the cobblers are cooling, beat the heavy cream, granulated sugar, vanilla seeds, and vanilla on high until whipped thick and creamy.
- Place a generous spoonful of whipped cream on top of the warm cobbler. Serve immediately.