Georgia may be known for their peaches, but here in Texas our favorites are Fredricksburg Peaches. Fredricksburg is a lovely small town located in the beautiful Texas Hill Country. It originated as a German settlement named after Prince Fredrick of Prussia. Fredricksburg is best known for producing the BEST peaches I have ever tasted and I look forward to them every summer.
Alex and I had the pleasure of visiting Fredricksburg in person for the first time ever a couple weeks ago on our way to my family’s ranch. We only got to drive through and take in the sights very quickly but we did have to stop to purchase some delicious peaches.
I decided to use the peaches to make a cobbler and turned to Joy of Cooking for a recipe. I also had a bag of cherries in my fridge so I used those too. The combination of the tangy cherries with the sweet peaches turned out amazing! I definitely recommend it. My only slight disappointment was that I thought there was a tad too much of the dough in the finished recipe. Next time I would roll the dough thinner (to about 1/4 inch) and trim off any excess that flops over the sides of the baking dish.
Obviously, you can make this cobbler with any peaches you can get your hands on but I highly recommend using Fredricksburg peaches.
Fresh Fredricksburg Peach and Cherry Cobbler
Adapted from Joy of Cooking
6 to 8 servings
3 c. of fresh peaches, pitted and sliced into small chunks
3 c. of fresh cherries, pitted and cut into halves
1/2 c. sugar
2 Tbsp. cornstarch
1 tsp. grated lime zest
1 recipe for Cobbler Biscuit Dough (see below)
1 egg, beaten
1 Tbsp. sugar, for sprinkling on top
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready an unbuttered enameled cast-iron, earthenware, or glass baking dish of about 2-quart capacity and 2 inches deep.
Combine the fruit with the sugar, cornstarch, and lime zest and toss well to coat. Spread the fruit mixture evenly in the baking dish.
Place rolled-out Cobbler Biscuit Dough on top of fruit. Cut 3 small steam vents in the dough. Brush with beaten egg and sprinkle with sugar.
Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cook 15 minutes before serving. Serve in shallow bowls with vanilla ice cream, heavy cream, or whipped cream.
Cobbler Biscuit Dough
1 3/4 c. all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. cinnamon
1 tsp. nutmeg
4 Tbsp. chilled butter, cut into small chunks
3/4 c. milk
Combine the first five ingredients in a large bowl or in a food processor. Cut chilled butter into flour mixture using two knives, a pastry blender, or a food processor until the mixture resembles small peas.
Make a well in the center and add the milk. Stir or blend just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to the size that will fit inside the your baking dish and cover the fruit.