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      Old-Fashioned Peach Cobbler, 6/11/13

      Sara Massana

      Whole Foods


      Serves12 to 14

      Thisclassic dessert works beautifully with sliced apples, apricots, plums orberries, too, so use whatever fruit is in season.



      • 10 tablespoons cold unsalted butter, cut into smallcubes, divided, plus more for the baking dish
      • 4 pounds peaches (10 to 12), peeled, pitted and thicklysliced
      • 1 cup cane sugar, divided
      • 1 tablespoon plus 1 teaspoon cornstarch
      • 2 teaspoons pure vanilla extract
      • 1 teaspoon fine sea salt, divided
      • 1 teaspoon ground cinnamon (optional)
      • 2 cups all-purpose flour (can be subbed for gluten freeflour)
      • 2 teaspoons baking powder
      • 1/4 cup non-hydrogenated vegetable, chilled
      • 2/3 cup low fat buttermilk
      • 1/4 cup turbinado sugar


      Preheatoven to 350F. Butter a 9-x13-inch baking dish; set aside. In a large bowl,toss together peaches, 3/4 cup cane sugar, cornstarch, vanilla, 1/2 teaspoonsalt and cinnamon (if using); set aside.{}In the food processor, pulse flour, remaining 1/4 cup cane sugar, baking powderand remaining 1/2 teaspoon salt until combined. Add 8 tablespoons butter andthe shortening and pulse until pea-sized lumps remain. Add buttermilk and pulseagain, just until mixture forms a rough dough.Stir peach mixture well, then transfer to prepared dish. Drop dough ontopeaches in large dollops. Melt remaining 2 tablespoons butter and brush ontodough, then sprinkle all over with turbinado sugar. Bake until peaches aretender and bubbly and biscuits are puffed and golden brown, about 1 hour. Servewarm or at room temperature.