This recipe goes out to the chefs cruising U.S waters this summer. Chances are there are plenty of peaches in the supermarket when you go provision, so when life gives you peaches, we make cobbler out of it.
With the addition of thyme to this recipe, we can account for the honey and sugar being used as it gives the palate an almost savory, floral note, providing a great balance and an endless accompaniment list.
I would serve this dessert with a dessert wine sangria with the prominent fruit being peach. I have also substituted the peaches for apples before and it turned out great. These are just options; you have to create your own adventure.
Serves 10-12, depending on portion size.
3 Tbsps coconut oil
1/2 cup brown sugar
8 peaches, peeled, pitted and cubed
1/4 cup agave amber honey
1/2 cup toasted desiccated coconut
1/2 cup chilled water
2 cups flour
1/4 tsp baking soda
4 tsps baking powder
3/4 tsp salt
2 Tbsp thyme leaves, fresh
4 Tbsp butter, cold, grated
1/4 cup white sugar
3/4 cup chilled buttermilk
1 egg, beaten
Preheat oven to 450 degrees F.
In a heavy-bottomed pan set at med-high, heat the coconut oil for 30 seconds.
Add the brown sugar and heat for 1 minute.
Add the peaches, honey and coconut. Reduce heat to med-low and cook 15 minutes, stirring regularly.
Increase to high and allow to cook for 1 minute. Add cold water.
Once boiling, reduce to medium and cook until the water has reduced to a syrup-like consistency.
Distribute the peaches into 10 or 12 ramekins sprayed with non-stick spray. Set aside.
In a large mixing bowl combine the flour, baking soda, baking powder, salt and thyme.
Using your fingers, add the butter and rub ingredients together until they resemble breadcrumbs.
Make a well in the center of the bowl and add the buttermilk and sugar, reserving a little to sprinkle over the cobblers later. Stir together with your hands until dough forms. Be quick so the fats do not melt.
Pinch off 3/4-inch pieces of dough and roll into balls.
Place the rolled dough balls on top of the peach mixture in the ramekins until each ramekin is covered.
Brush the dough with the beaten egg and sprinkle a little sugar over each.
Place ramekins on an oven tray and bake in the preheated oven for 10 minutes or until they puff up and reach a golden color. Serve immediately with ice cream.