Okay, I’m starting this post with another photo disclaimer: It’s awful. It’s an awful photo. I’m sorry. But it was after dark, in a crowded kitchen, and I could only manage one photo before the whole thing was devoured by a dozen hungry friends.
I said devoured. This was peach cobbler, and it was profoundly delicious. It started with the best possible fruit–we were at my friend Sarah’s house, and she has a peach tree, and we found a few furry globes hiding under the leaves, just waiting to be picked and devoured. Sarah has a basil plant too, so I decided to pinch a few leaves and add them to the filling. It’s a lovely combination, peaches and basil: the basil is sweet, in its own way, and sharply grassy against the yielding sugary tartness of the peaches. Cover the whole thing with crumbles of biscuit dough, and you’ve got a sophisticated twist on a homey classic.
There’s one optional step here: it’s up to you whether or not to peel the peaches. It’s not totally onerous, but it does require a little extra maneuvering. The peaches get X-slashed at the bottom, then blanched in boiling water and shocked in an ice bath. After their trip from hot to cold, the peach skins slip off effortlessly, like a satin robe. I don’t mind the extra work, personally, since it feels more like performing a magic trick than cooking. But the whole process is totally optional, if you don’t mind bits of skin in your filling. And, of course, if you wanted to skip the bother and make this any time of year, you could easily use frozen thawed peaches instead.
Please. Ignore the photo. Instead, imagine a heap of peach basil cobbler on a plate, still warm from the oven, with a scoop of slowly-melting vanilla ice cream on top. Not much that’s better than that.