Slightly sweet basil adds an unexpected herbaceous note to this cobbler’s saucy filling while walnuts bring warm crunch to the sugared biscuit topping. Find more delicious peachy recipes in our May/June 2018 Issue, here.
Peach and Basil Cobbler
Makes 1 (8-inch) skillet
- 11⁄4 cups (156 grams) all-purpose flour
- 1⁄2 cup (100 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 6 tablespoons (84 grams) cold unsalted butter, cubed
- 1⁄2 cup (57 grams) chopped walnuts
- 1⁄2 cup (120 grams) heavy whipping cream
- 2 tablespoons (16 grams) cornstarch
- 2 tablespoons (30 grams) water
- 41⁄2 cups (1,012.5 grams) 1⁄4-inch-thick sliced peeled fresh peaches (about 6 medium peaches)
- 3⁄4 cup (165 grams) firmly packed light brownsugar
- 1 teaspoon (6 grams) vanilla bean paste
- 2 tablespoons (4 grams) chopped fresh basil
- 1 large egg (50 grams), lightly beaten
- 1 tablespoon (12 grams) sparkling sugar
- In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in walnuts and cream just until combined. (Dough will be slightly crumbly.) Gently shape dough into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, gently roll dough to 1⁄2-inch thickness. Using a 21⁄2-inch round cutter, cut 7 rounds. Cover dough with plastic wrap to prevent a skin from forming. Set aside.
- In a small bowl, whisk together cornstarch and 2 tablespoons (30 grams) water.
- In a medium saucepan, bring peaches, brown sugar, and vanilla bean paste to a boil over medium-high heat. Add cornstarch mixture; whisk for 1 minute. Add basil; reduce heat to low, and simmer for 2 minutes. Pour peach mixture into an 8-inch skillet. Top with biscuits. Brush a thin layer of egg wash onto biscuits, and sprinkle with sparkling sugar.
- Bake until biscuits are deep brown and filling is bubbly, 15 to 20 minutes. Let cool slightly; serve warm.