Peach Cobbler with Honey-Thyme Biscuits

Pick and /or buy all the peaches left for the season and then make this cobbler! With a unique biscuit topping incorporating thyme and honey.

With summer slowly coming to an end, I am still over here clinging onto peach season for as long as I can find them. Sure berries are better in the summer too but they are still pretty decent throughout the year, but peaches are only good for a short window and I must intake as much as possible in that time frame.

Thankfully the farmer’s market within walking distance to my house has been most helpful in that adventure. Recently I bought 10 pounds for $10! And you better believe those are already gone and I will be swinging by after work today to restock. Assuming they are still selling them of course but I have faith.

After all, today is National Peach Pie Day and how can peaches not be available when we are all supposed to be in the kitchen baking pies out of them? Totally legit reason for those trees to keep on producing for at least one more day, but hopefully more because I still have lots of peach recipe ideas up my sleeve, like peach cobbler egg rolls.

This isn’t exactly a peach pie, but I already have a peach pie on the blog so I decided to go the cobbler route instead. It’s close enough alright? And I doubt I’ll see you arguing over technicalities after one bite. Especially if you get it warm out of the oven with a dollop of vanilla ice cream on top. Oh and in case you missed the title, the biscuit topping has a bit of fresh thyme and honey mixed in. Just a hint of savory to seal the deal.

One year ago: Lemon and Blueberry Roulade

Five years ago: Baked Mini Bowties

PEACH COBBLER WITH HONEY-THYME BISCUITS

Serves 8

Ingredients:

FILLING

2 Tbsp unsalted butter

8 medium peaches, sliced

1/4 cup sugar

2 Tbsp lemon juice

1 Tbsp cornstarch

1/2 tsp salt

TOPPING

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

2 Tbsp baking powder

1 Tbsp fresh chopped thyme

Pinch salt

6 Tbsp cold unsalted butter, cut into pieces

1 egg

1/2 cup buttermilk

1/4 cup honey

Coarse sugar or cinnamon-sugar, optional

Directions:

1. Preheat oven to 375 degrees.
2. In a 12- inch cast iron skillet over medium-high heat, melt butter. Add peaches and cook for 3-4 minutes until peaches begin to soften. Add sugar, lemon juice, cornstarch, and salt and mix to combine. Continue cooking for 4-5 minutes until most of liquid has evaporated. Remove from heat.
3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, thyme, and salt. Cut butter into the flour mixture until the butter is incorporated and the mixture resembles moist crumbs.
4. In a small bowl whisk the egg, buttermilk, and 1/4 cup honey together. Stir into flour mixture until just incorporated. Drop spoonfuls of batter on top of peaches. Sprinkle with coarse sugar or cinnamon-sugar if desired.
5. Bake 30-35 minutes, or until the topping is golden brown. Cool at least 15 minutes before serving.
6. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream and a drizzle of honey, if desired.

Source: Adapted from my Strawberry Shortcake Cobbler.