Donut Peach Cobbler

By: Melissa Waldman | July 25 2011
Posted in Recipes - SF Bay Area Recipes

Fresh-out-of-the-oven donut peach cobbler. Photos by: Melissa Waldman

Recipe by: Melissa Waldman

Peaches are a satisfying summer fruit to bite into on their own, but they make an even tastier fruit to incorporate into a delectable dessert.  Usually the round, yellow peaches find themselves in a cobbler recipe, but today The Local Dish will show you how to make a deliciously juicy cobbler using donut peaches!  Donut peaches are also called Saturn peaches, oval like the rings around Saturn!  These peaches are just as sweet as their counterparts, and make an excellent cobbler whether they are firm or overly-ripe. 

Serve warm w/fresh whipped cream.

Since this cobbler bakes in only thirty minutes, there's no need to wait for the fruit to ripen if you can't find soft peaches at the market.  Donut peaches are slightly harder to come by, but you can find them in San Francisco at the Heart of The City Farmer's Market, and the 4^th Avenue and Geary Farmer's Market.  Savor over this tasty recipe below, and be sure to share the finished product with family and friends, as this recipe is very rich and too good to enjoy alone!

Fruit Mixture:

8 donut peaches
¼ cup pure cane sugar
¼ cup dark brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla
1 tablespoon lemon juice
2 tablespoons bread flour

Biscuit Topping:

1 ¼ cups bread flour
1/8 cup pure cane sugar
1/8 cup dark brown sugar
1 ½ teaspoon baking powder
1/8 teaspoon salt
dash of cinnamon
dash of nutmeg
¼ cup unsalted butter (½ stick)
½ cup heavy cream

Directions:

Combine the peaches, cane sugar, dark brown sugar, cinnamon, nutmeg, vanilla and lemon juice in a large pot; mix together, then add the bread flour.  Stir the mixture until it evenly coats the peaches.  Cook this mixture on the stove-top for about 10 minutes on low to medium heat.  The mixture will become juicy and then thicken up.

For Topping: While the fruit mixture is cooking, combine the bread flour, pure cane sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg; stir the ingredients together.  With a knife and fork, cut in the butter to the dry mixture.  If you prefer, you can also use your hands to crumble the butter into the flour mixture.  Once the mixture is coarse, add the heavy cream and stir until the mixture becomes a ball of dough.

Pour the hot fruit mixture into a 9 x 13 pan.  Drop large spoonfuls of dough onto the mixture. Sprinkle the top with extra cinnamon and sugar as a delightful culinary flourish!  Bake at 425 degrees until golden brown—about 30 minutes.  Serve warm with a fresh scoop of homemade whipped cream!