Five Things And A Basket Of Peaches – Part Five

So what could be a better way to end a collection of five things to make with this seasons incredible peaches than something as classic as a peach cobbler?

Made so often, it could be tough deciding on the perfect one, but I think I’ve got it. As most cooking goes, you have to use what you’ve got, what you know and experiment a little along the way. I also know that the best and most perfect peach cobbler, or anything for that matter, focuses on good ingredients.

The succulent peaches were a given, but I wanted more than the same old brown sugar and cinnamon. I still had a small amount of the brandied cherries from, what I think are some of the most fantastic brownies, yes, if I say so myself, so I decided to use them. And the result? I think this made for about the best cobbler, peach or otherwise, I’ve ever had.

Try it, go ahead…


4 Peaches, sliced
1/4 Cup Brandied Cherries
1/4 Cup Soft, Whole Wheat Flour,
3/4 Cup Unbleached Flour
1/4 teaspoon Salt
1/4 Cup Sugar, Raw/Turbinado
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 Cup Vegetable Shortening, cold
1/2 teaspoon Orange Zest
1/3 Cup Soy Milk

Preheat the oven to 350ºF.
Slice the peaches and lay them in an 8″ circular pan.
Sprinkle with 1 Tablespoon of the sugar and dot with the brandied cherries.*
Bake for 15 minutes or remove from the oven once the peaches have softened and become quite juicy.
Meanwhile, sift the flours, baking powder, baking soda and salt into a large bowl or pulse in a food processor.
Add the remaining sugar.
Cut in the shortening with the food processor, pastry cutter or a fork. Once the mixture resembles a course, pea like meal, add the soy milk and the orange zest, mixing just to combine.
Increase the oven temperature to 400ºF.
Spot the batter over the hot peaches in spoonful sized portions and return them to the oven for another 25 minutes or until the topping is crisp, fluffy and golden.
Serve warm.

* To quickly make the cherries, you may try 1/4 Cup dried cherries, 2 Tablespoons brown sugar and 3 Tablespoons of good French brandy. Mix and drizzle over the peaches – make sure it’s good and bubbly before removing it from the oven and adding the topping.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

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