“August is like the Sunday of summer.”
Sundays have always been special days for me – days for cooking, relaxing and enjoying family. So the last official Sunday of summer is even more special, and I want to linger on it as long as humanly possible. It’s also my preferred day for celebrating Labor Day because that leaves Monday free to clean up and pack up, if necessary, to travel home from vacation destinations. Today, I’m feeling inspired to make barbecue ribs, cole slaw, corn, collard greens and a blackberry/peach cobbler. Blackberries and peaches are a southern combo that just go together. I top it off with ginger biscuits and pecans. Here’s an easy recipe to do it yourself. This recipe has “Georgia” written all over it. It serves 2, but you can multiply it to fit the size of your crowd.
INGREDIENTS
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1 large peach, cut into 1/2-inch pieces (about 1 cup)
- 1 cup blackberries, picked over
- 1 tsp Peach Schnapps (optional)
- 1 tsp lemon zest
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons cold unsalted butter, cut into bits
- 1/4 cup milk
- 2 tablespoons chopped pecans
PREPARATION
- Preheat oven to 400°F.
- In a bowl stir together sugar and cornstarch. Add fruit, lemon zest, Schnapps and combine well.
- In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.
- In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.
- Sprinkle pecans over cobbler and bake in middle of oven 20 minutes, or until top is golden.
Serve warm with vanilla ice cream
Wine Pairing Suggestion: Buena Vista Tokaji Furmint
Happy Labor Day!!