Market Report: Peachy Keen

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!

So when the need arose for a seasonally appropriate dessert for a dinner with friends, a vision of peaches simmered under a biscuit crust floated across my inner movie screen. I hied myself to the nearest farmers' market and went from booth to booth looking for ripe candidates. When you're baking with these sweeties, you want the peaches to be firm but have some give to them, though not as much as if you were going to eat them out of hand. And they have to have the aforementioned irresistible perfume or they're not worth buying.

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!

Peach Cobbler

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.