Peach Cobbler with Orange and Ginger

As a person who blogs about food you are bound to be inspired by some beautiful picture you see. I was so inspired by Pioneer Woman Cooks and her blackberry cobbler. My local farmers market lacked blackberries but did have some very ripe peaches and so the story of the peach cobbler begins.

There were a number of ingredients in the blackberry cobbler recipe that I didn't have and I didn't think following it to a T would work anyways due to the fact that blackberries aren't always as sweet as peaches which might need less sugar. Yes, I played with the recipe and, in fact, didn't really use one at all, well not one that was written down before today.



Peach Cobbler with Orange and Ginger
8 very ripe peaches
1/4 cup brown sugar
1/4 cup granulated sugar
1 T. flour
1 T. corn starch
1/2 an orange worth of juice
1/2 an orange worth of zest
1 1/2 T. finely grated fresh ginger*

1 3/4 cup flour
4 T. granulated sugar
1 T. baking powder
1/4 cup butter - cubed
1 cup whipping cream
1/2 an orange worth of zest (really you can sub any citrus you have on hand)


Begin by preheating the oven to 375
Combine the orange juice, orange rind, 1 T. of flour, corn starch, and ginger in a ziplock bag. Slice the peaches and put add them to the ziplock bag. Seal the bag well and smoosh things around until well coated. Sample one or two to be certain it doesn't need more sugar. Pour contents into a baking dish of your choosing.

Combine the rest of the dry ingredients. Add the butter and combine until mealy either with your hands, a fork, or a pastry blender. Add the cream and the zest. Drop finger fulls of the biscuit topping onto the peaches. Sprinkle with sugar. Bake for 20-25 minutes or until the tops of the biscuits are light brown.

*I just figured out the best way to preserve fresh ginger is to throw the root in the freezer. As with anything frozen the flavor diminishes over time, but I typically have used it all by then. When frozen it is also very easy to grate.