Peach and Bing Cherry Cobbler

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Well, it certainly took me a while to get here but this is it, the end of this year’s peach recipes. And, as far as this blogger is concerned, I saved the best for last. You see, I happen to really like peach cobbler. I make them with a batter that rises through the peaches, creating a cake-like top. I make them with a biscuit placed on top and baked.  I eat them as they are, still warm from the oven. I eat them with a scoop of vanilla ice cream or a large spoonful of whipped cream. And there lies the problem. I eat them. All of them. Every last morsel of every last one of them. There just aren’t many recipes for peach cobbler for one. So, I make a cobbler and for the next week, my snacks and desserts are all servings of peach cobbler.  I know, poor me! Well, this time around, I decided to try something different. I divided the cobbler among 6 smaller dishes and froze all but the one I tested for “quality control”. (Thank you, Tanya.)  See Variations below to see what I did.

Oh, yes. I almost forgot about the cherries. Most will recall that a few weeks ago I shared 2 recipes for a blueberry and cherry pie. The final pie was so good that I’ve been thinking of combining other fruit in other pies. Well, this being peach cobbler season, why not  experiment? Last week at the farmers market, I purchased what would turn out to be the last of the season’s Bing cherries and a plan was born. Upon my return home, Google gave me the recipe.

Today’s cobbler combines Bing cherries with fresh peaches and is crowned by a biscuit, of sorts. There’s nothing complicated about it, though pitting the cherries can be a bit tiresome. Even so, once the fruit is prepared, the rest of the recipe is a snap. And once you taste this cobbler, you won’t remember anything about pitting cherries — unless you wore a white t-shirt. When will I learn?

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This post was written prior to my departure for Michigan and scheduled to post now. The trip went as planned, Zia’s freezer is filled, and we took turns cooking dinner. I hope to have a “vacation” post written by the weekend. Internet service was deplorable and, as a result, it will take me a while to get caught up with all of your posts and comments but I’ll get there. Thanks for your patience.

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Peach and Bing Cherry Cobbler Recipe

Ingredients

  • 3½ lbs peaches, peeled and sliced or chopped  (about 6 large peaches)
  • 2 lbs Bing cherries, pitted
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 3 tbsp lemon juice

for the biscuit topping

  • 2 cups all-purpose (AP) flour
  • ⅓ cup plus 2 tbsp sugar, divided
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • ¾ cup plus 2 tbsp whipping cream, divided
  • ¼ tsp ground cinnamon
  • ice cream for serving (optional)

Directions

  1. Liberally grease a 9 X 13″ baking dish. Pre-heat oven to 425˚ F (218˚ C)
  2. In a large saucepan over high heat, combine peaches, cherries, and sugar. Stir carefully, bring to a boil, and simmer for 1 minute.
  3. Remove filling from heat and pour into prepared baking dish.
  4. In a mixing bowl, whisk together the AP flour,  ⅓ cup of sugar, baking powder, and salt.
  5. Using knives or a pastry blender, cut the butter into the dry ingredients until a very coarse mixture results. Stir in ¾ cup whipping cream and knead only enough to create a dough. DO NOT OVER-WORK THE DOUGH.
  6. Place dough on a floured surface and roll to a ½ inch thickness. Use cookie or biscuit cutters to cut shapes in the dough. Place the shapes on the filling in any pattern you wish.
  7. Combine cinnamon with remaining sugar and whipping cream. Use a pastry brush to coat the tops of all the pasty cutouts.
  8. Bake in a 425˚ F (218˚ C) pre-heated oven for 20 to 25 minutes. Filling should be hot and bubbling.
  9. Serve warm with optional ice cream.

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Variations

As I mentioned, I used 6 small baking dishes for this recipe rather than 1 large dish. 4 of these dishes each held 500 ml while the other 2 were a little smaller at about 400 ml. I greased and filled each one, using biscuit cutters for the topping. Once they were baked and cooled completely, I wrapped each in plastic wrap before sealing them again in aluminum foil. They were placed on a baking sheet and frozen. To serve, remove the plastic wrap and recover using the foil before placing it in an oven pre-heated to 350˚F (177˚C). After 30 minutes, remove foil and continue heating until filling is bubbly, about another 15 minutes. Cooking time will depend upon size/amount frozen.

I think next year I’m going to try this recipe using tart cherries instead of Bing and with a little almond extract in the biscuit instead of the cinnamon. It’s not that there is anything wrong with this cobbler, I just happen to prefer tart cherries and want to see if they’d be at least as good.

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It’s déjà vu all over again …

Peaches are all but gone from our farmers markets and though a few berries, plums, and pears remain, apples have started to take over the vendors’ stalls. It’s the time of year for apple pies, muffins, crumbles, and sauce. If you choose your apples wisely, your pie will be as tart, and your apple sauce as sweet, as you like.  As proof of the latter, last year I shared a recipe for apple sauce that does not call for any sugar whatsoever. You can see the recipe by clicking HERE.

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And another thing or three …

Aside from the recipes I’ve posted, the Kitchens have been busy trying out recipes from two great blogs. Thanks to David, The Gastronomic Gardener, I have jars of brandied figs and 2 kinds of pickled peppers on my shelf. And thanks to Richard, REMCooks, my tasters and I all have jars of  peach preserves with jalapeños and cardamom. Both guys have great blogs and I hope you take some time to check them out.

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113 thoughts on “Peach and Bing Cherry Cobbler”

  1. My goodness but you’ve shared a recipe bonanza! I would never have imagined peaches and cherries together, quite frankly, but I think that’s the beauty of the recipe. In my mind it’s an untraditional filing in such a traditional “role.” I, too, love cobbler. Whipping cream in a biscuit topping–very rich!

    I’m so glad you had a wonderful time with Zia. It has to be very special for her, too! But welcome home! 🙂 Looking forward to a vacation post. I so enjoy stories of your times with your family. Debra

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    • Thank you, Debra. More than most years, it seemed that some fruit — strawberries, blueberries, peaches, Bing cherries, most noticeably — had prolonged seasons. That allowed fruit combinations not normally considered. I definitely intend to try it again next year when tart cherries are in season. Until then, though, Ive got a few cobblers in my freezer to tide me over. And yes, this was a great trip home. We really had a good time together. 🙂

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  3. What a lovely way to usher in the fall, John and I’m sure Zia much appreciated your labour and help in filling her freezer. The peaches and cherries sound like an incredible combo. What I love about both fruits is that they hold their shape during baking, so it’s not only incredibly tasty but it’s beautiful too; and serving them individually is truly genius. To me it singularly elevates this comfort, family-style dessert to the next level. And you can bet I’ll be ‘borrowing’ this idea in the future. 😉
    Have the trees begun changing in Michigan and Illinois yet? I’ve noticed some changes in Budapest and Vienna (I hadn’t noticed much before our departure last week in Toronto).
    The Internet is much better here in Barcelona, thank goodness. We’ll go off exploring the city today! Have a good one.

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    • You are so right, Eva. The week’s weather was perfect, Summer’s last hurrah! Although some birds have already moved on and a few trees shown patches of red leaves, the days were warm and sunny. In between cooking, Max and I spent time on the beach and taking nice walks. It was truly a nice visit.
      Making individual servings was a must for me. Having smaller frozen ones are far better than having one large cobbler. Besides, I was able to bring one to Zia and it gained her seal of approval. 🙂
      I’m way behind on reading posts and cannot wait to read how your trip is progressing. Budapest, Vienna, and Barcelona. Wow! Sounds wonderful!

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    • Wow! This recipe rated not 1, not 2, but 3 Scrumities!!!! I don’t know what to say. Ahem. First, I want to thank WordPress for making this blogging community possible. I’d like to thank my Parents, of course, and You, Mandy, for bestowing this great honor upon me. Next, I wish to thank Sister Mary Rosalie, my first grade teacher who taught me my ABCs. Then there was Sister Mary Consuela, my 2nd grade teacher …

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  5. The peach cobblers look wonderful. The stores are still full of peaches and, of course, grapes. I hadn’t thought of marrying them, but why not. I, like you, always seem to be wearing a white tee shirt when I’m eating tomato pasta or pitting cherries. I’m also an oil magnet as opposed to magnate:)

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    • Thanks, Roger. This shirt will join my purple polka-dotted t-shirt from last Fall’s Concord grape production. Your line about being an oil magnate gave me a good laugh. I’ll definitely be “borrowing” it the next time I leave a dinner table wearing part of my entrée, a not at all infrequent occurrence.

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    • No apologies necessary, Teri. That darn thing was running in a loop through my head the entire time I pickled those peppers. Needless to say, I’m no longer a fan of Peter Piper. 😉

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  9. I don’t know, I really think you should’ve tested all 6 for quality control! I mean what if a peach was a little off??? These look so fantastic! I love both fruits and I’m not sure we have fruit worthy enough in my grocery store! Couldn’t I just have the ones in your freezer?

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    • Ah, but Tanya, I brought a frozen one with me to share with Zia. She is the Ultimate Taste Tester. The cobbler passed her tests with flying colors. We’ve no need for further quality control tests. And now that you mention it, I really do wish I hadn’t laid off my shipping department but what could I do? Santa needed his elves back. Yes, you may have lost out on some delicious cobbler but the world’s children will have Christmas this year.

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  11. Cobbler is another type of recipe I’ve never made, but would like to try. CHerries. My husband is from Michigan and he refuses to buy cherries from any other place. In fact, if for some reason he caves and buys a small bag, he goes through it (the whole bag) complaining about how they have nothing to do with “real cherries”.

    I bet he would love this mixed cobbler, even if the cherries were not the “chosen” ones.

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    • Ah, Sally! I agree totally with your husband, having been born and raised in Michigan myself. We love our cherries! I’ve even driven around The Lake and up into Michigan to pick up a few pounds of tart cherries when they’re in season. The peaches and cherries in this cobbler were from Michigan and, unfortunately, the very last of what was available at the farmers market. Next June, I’m going to buy tart cherries and freeze them until the peaches return. Then I’ll bake this again but with the tart cherries.
      So, in response to your original point, yes, your husband would love this cobbler. 🙂

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  12. Good to hear from you again John. Glad to hear you had a good holiday with Zia but so sorry to hear about the dodgy internet connection – so annoying! Love your peach and cherry cobbler – so delicious and comforting looking. Great use of the last of the season’s stone fruits. Can’t wait for our season to start here! xx

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    • Thank you, Charlie. Although it was very frustrating initially, once I accepted that there would be little or no internet service, things went much better. Something about serenity and accepting things I cannot change. 🙂 as a result, it was a great holiday and the weather could not have been better.
      I envy you Southerners and the start of your growing season but what can be done? If ours is to return, yours must get underway. And since I’ve not enough money to follow the peaches, so to speak, I guess I’ll just have to wait and wish you a wonderful peach season! 🙂

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  13. The cobbler looks so scrumptious! I liked how you mentioned to not over work the dough. I need that gentle reminder once in awhile! Excellent pictures!

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    • Thank you. I should have that reminder put on the back splash of my work area. I’m used to kneading bread and pasta doughs and it is hard for me to remember not to grab the dough and start working it. Although, a batch or two of concrete-like biscuits usually helps to insure my next batch is hardly touched at all. 🙂

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  14. Welcome back, glad you had a good time with Zia. I am sure Zia appreciates the full freezer and will think of you and the good time you had together each time she opens the freezer door. Individual cobbler is a wonderful idea, forces one to excercise portion control.

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    • Thank you, Norma. It really was a great visit and Zia has a well-stocked freezer as proof. You’re right, too, about the cobblers and portion control. And now I’ll have cobbler whenever I want during the next few weeks. Not a bad deal. 🙂

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  15. Peaches and cherries are a lovely combination, John, and your biscuit topping sounds delicious (it’s all of that cream and butter!). I have two lonely peaches on the counter, the last of the season, and cherries are long gone,

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    • Thanks, Sharyn. I was surprised to see Bing cherries at the market, to be honest. I’m sure there are no more now and the same with the peaches. That’s OK, though. Time now for apples and the boy upstairs needs his apple sauce. 🙂

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  16. Oh my, cherries and peaches in the same cobbler?! I am with you on the ice cream too — why not, right? Perfect time of year for a fabulous combo like this, love every bit of it, except my screen doesn’t have a “taste here” spot to sample. 😉 I can also sympathize with the white t-shirt … did the same thing last week making chili. :/

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    • Thank you, Judy. What were we thinking, wearing white t’s? I now have a red polka dotted shirt to go along with the purple polka dotted shirt I “created” when making grape jelly last Fall. I’ll be making more grape jam soon and I probably should put that purple shirt on again, only backwards, to even out the “pattern”. 🙂

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  17. Welcome back home, John. What a fun trip for both of you, spending time in the kitchen with friends and relatives could not make me any happier. Something about food,cooking, sharing and love, they just go together 🙂 The same way these peaches and cherries do. Wow, that shot of the forkful made me want to take a bite!! Your photos are so inviting and tempting!! I’m liking your tip on the ramekins and freezing them. I too cannot eat all the food I prepare for posts and I’ve not yet made friends with my neighbors…but come to think of it, bringing them food would surely win me some friends!!

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    • Oh, Linda, we agree on so many things. This was a great visit all way ’round. I had hoped we’d be joined by other family members but this is a busy time for everyone, so it was just the two of us — and Max waiting for a ravioli to fall off of the table. It’s quite special, actually, and you would fit right in.
      Thank you for your kind comments about this post, too. I must say, though, Linda, that the way you cook, your food would be the perfect ice breaker with your neighbors. Who could refuse anything you ask after tasting your biscotti? Your Mom’s fettuccine Alfredo? Any one of your cheesecakes? You’ll have them literally eating out of the palm of your hand. 🙂

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  18. “Serve warm with optional ice cream.” Nothing optional about the ice cream, I’d say. 😉 I really like the idea of peaches and cherries together – not something I’ve done myself, and I don’t believe I’ve ever tasted it. But my favorite cobblers are peach; and for second place I can’t decide whether I like cherry or blueberry cobbler better – so your recipe would work out well for me. Great idea to make individual servings and freeze some. There are two of us, so we get through a dessert a bit quicker, but it’s nice not to have to polish it all off in a short period of time. Thanks for this.

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    • I so agree with your ice cream sentiments. Something about the cream melting over a warm cobbler. YUM! This “mixed” cobbler was a frist for me, too, and I enjoyed it. I like tart cherries even more, though, and I’m looking forward to trying it again with tarts rather than Bing. Something for my To-Do list for next June. Thanks for always being so encouraging with your comments.

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  19. When I saw that photo of the Bings, a DING DING DING went off in my taste buds. The cobbler pic made my mouth water…perfect dessert for autumn.

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  20. Oh John, When I was reading through and got to the part about pitting cherries I had to stop. A wave of warm memories from my childhood enveloped me. I remember pitting cherries was a family deal. Because we ate mostly seasonally, we had loads of cherries in June. My parents would pick it from the trees, and then we would get all together outside, armed with a safety pins and would pit those cherries until dusk, all covered in cherries’ juice. Then mother would preserve pitted cherries in it’s own juice to enjoy until next season. What a fun memories! How many stories were told while pitting around 50 kilograms of cherries every year! Later, someone gave my mother as a gift a cherry pitter. After we all tried it, we went back to old safety pins, that we master to pit cherries with so “professionally”. 🙂
    Lovely cobler, I shell definitely try it…

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    • So glad that you found this post so evocative, Marina. Memories like those are priceless, aren’t they? Your experience pitting cherries is reminiscent of the times Zia and I spend making ravioli. We reminisce and laugh our way through the afternoon(s) until we’re done. I wouldn’t trade that time together for the world. 🙂

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  22. Peach cobblers are a favorite around my house. I have never had a peach and bing cherry mix. Can’t wait to try it. Thanks again for another wonderful recipe.

    BE ENCOURAGED! BE BLESSED!

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  24. This was my summer for discovering the magic of peaches and Bing cherries in cobbler, well crisp, too! Your cobbler with the biscuit topping looks to die for good! And I love the idea of adding some almond to the biscuit. I never thought of freezing individual servings though and that’s a super tip. We almost, but not quite, OD’d on crisp around the 4th of July when my recipe made 8 individual servings and we felt compelled to eat them all. So glad your trip and cooking with Zia was a success, and hope she’s doing well. Welcome back!

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    • Hello, Betsy, and thanks for commenting. OD’d by the 4th? We didn’t even see our first peaches until after that. It was a bumper crop, though, regardless of when it arrived. How does you cherry/peach cobbler recipe compare to this one? I’m interested in all things cobbler. What’s not to love?
      It was a great, productive visit back home. Zia’s freezer is well stocked and, as I left, she was deciding upon whom she’d bestow a ravioli dinner. SHe really does make me laugh and we did a lot of that as we worked together.

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      • Oh no, I wasn’t OD’d on peaches, though our last ones were mid July because they started in May this year. I just had more crisp that we could get to while it was still fresh…made too much. This is the crisp recipe, not a cobbler, if you’d like to see it, and on this occasion I put berries in, too, but later just peaches and cherries which was even better. I always make mine more like a crisp, and I want to switch to cobbler, but will have to use apples now. http://bitsandbreadcrumbs.com/2012/07/03/a-star-spangled-cherry-berry-peach-crumble/

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        • Thank goodness, Betsy. Saying youve had too many peaches while living in Atlanta must be a capital offense! I am sorry for having forgotten about your crumble recipe. If I had a memory I’d be … er … um … what were we talking about? Your crumble made the perfect 4th of July dessert. I need to try my hand at making crumbles. I usually go the cobbler route. In fact, I’ve another cobbler recipe that has a cake-like topping, as opposed to this one’s biscuit. If I can find more peaches, I’ll post that one, too.

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  25. OMG, those cobblers look DELICIOUS! What a bonus that you can freeze them and enjoy them whenever you get a craving. And, good luck getting that cherry juice out of your white t-shirt! Time spent in the kitchen seems to lead directly to time spent in the laundry room 😄

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    • Thanks, Mar. I was able to bring one with me to Michigan in an ice chest and it was a big hit with Zia. I doubt I’l ever make a large cobbler again. This shirt will join my purple spotted shirt from last year’s grape jam making day. I’m going to wear the shirts backwards next time to even out the spots. Maybe I can sell them on Ebay. 🙂

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  27. Just take two of my favorite fruits and make a cobbler! That’s just mean. 🙂 Love the perfect biscuit sitting on top of that fruity goodness. Very intrigued by those jars of preserves. Need to go check out those blogs.

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  28. Just a spoonful of peach and cherry cobbler taken at bed would be so lovely right now!
    The individual servings such a smart plan. I also like the idea of the entire recipe and a spoon, just me devouring it, a mouthful at a time. Today’s post is poetic, the blending of fruits a perfect rhyme. NIce photos, John. (are the roses all gone?)

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    • Thank you so much, Ruth, for leaving such nice compliments. This is my new favorite cobbler. Actually my last cobbler is usually my favorite. Funny how that works out. My roses still have a few blooms but they’re in seclusion now for the remainder of the year. My girls can be so temperamental! 🙂

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  29. Glad you had a good trip. Your cobbler looks wonderful. Also thanks for your comments on my blog. I found a ravioliera yesterday and the friend that I was with looked at me like a was nuts because I was so excited. I had to explain to her what this pan was for making ravioli. I had not seen one since my childhood. I went to a Catholic grade school as a kid and had friends whose grandmothers came from Italy. I was fasinated with one grandmother who had a pan like this, shaped a little different, and she took time to show me how she made ravioli. I plan to play with it next week.

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    • Thanks you and that’s a great find! Over the years, I’ve collected 4 different sizes. If you’re ever interested in expanding your “collection”, I can send you the name of a mail order house that I’ve used for a few such things. (I’m not affiliated with them in any way.) I don’t know if you’re aware but I posted instructions for using a ravioli die. If you’re interested, you can see the post HERE.
      Good luck making your ravioli. They are so much better when they’re home-made and being your Grandmother taught you, you’re in for a real treat!

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  31. If you ever need help with the quality conrtol just shout, I know it’s unlikely but it’s a thought!
    And this is where I always get confused with American language – the word biscuit confuses the pants off me !! I never quite know what it is…… but I’m sure I’d be happy to eat it 🙂

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    • See, Claire? This is but another reason for you to come to the States for a visit. You can discover the joys of biscuits, moon pies, and even hush puppies. You’ll have a devil of a time finding bangers or spotted dick, though. 🙂

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  32. Hubby decided to work from home today and do you know what he did for me this morning John? He made this cobbler for me so it was ready when I got up (kinda late)!!!!!! It’s the last of the peaches here too, and he made it with some wonderful Door County cherries. I was so excited to see it! I had no idea he was going to do this! AND, of course you already know this, it was amazing. I almost always like a blueberry cobbler, and have never tried any other, but wow. I just love the peaches with the cherries in this one. Hubby says the biscuit topping is the best he’s ever had. (He does like the idea of trying the almond extract too).

    So, I am sending you big thank you hugs for a fabulous breakfast my dear! xoxo

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    • Now isn’t that just about the best surprise ever? (Especially being you both liked the cobbler.) I am glad that you both did enjoy it. I, too, love blueberry cobbler, with peach being a close second. I wasn’t sure how the cherries would do but I’m sure glad I gave them a try. What I really liked was that the cinnamon was on the biscuit and not throughout the filling. Sometimes it can overpower everything. On the biscuit, it gave just the right amount of flavoring.
      Again, I’m so glad you both enjoyed it so. And, by the way, your DH is a keeper. 🙂

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    • That cobbler is about as simple to make as there is. You melt butter in the baking dish, mix the topping’s ingredients separately before adding them to the dish, and then add the filling. While baking, the topping rises to the top of the cobbler. It really is a matter of preference. The recipe I posted is topped of with a kind of biscuit. This other recipe is more like a cake topping. If I can find more peaches, I’ll post the recipe. Hmmm … Ever have a plum cobbler?

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  34. Good grief, it takes 20 minutes to get to the bottom of your comments, John. You are most blessed with followers. Must be all that fabulous food you keep displaying on your posts. This looks so pretty and has to taste equally as special. Nice job. Hello again, by the way.

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    • Thanks, Susie for leaving such a nice comment. So glad you’re back. I’m trying to get caught up with the posts from the week I was gone. I cannot imagine what you had waiting for you in your inbox! Well, it can all wait. You’ve enough going on in your life without worrying about an inbox. 🙂

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  35. This was worth the wait! I’ve had this waiting in my inbox. I can never get enough peach cobbler (or any cobbler for that matter). And I had no idea I could freeze them. That could be very dangerous for me. I’m so glad your visit with Zia went well. Can’t wait for the stories. I was sharing many of your family stories with my mom and aunt the other day. I just love them. They warm my heart.

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    • Hi, Kristy, and thanks for the great comment. I share your love for all things cobbler. And peach is my favorite, hands-down. Adding the cherries, though, worked out great! I just wish it was 6 weeks ago and not now, the end of their seasons. I brought Zia up to speed with your SousChefs’ activities and return to school. Like me, she admires the culinary lessons you’re giving your kids and agrees they’ll open a restaurant one day. Of course, they could always become the world’s first brother & sister food critics. 🙂
      I’d like to write a post about my trip home and will try to get it up this weekend. I need to get a little more caught up here first or I never will.

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  37. I don’t know why my comments aren’t going through…I’m trying again. Peach cobbler is one of my favorite desserts from my years living in Texas. Adding cherries must really add a beautiful color and flavor. After all, it has the seal of approval from Zia…enough said.

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    • So sorry about your WP troubles, Karen. Thank you for persevering, though. You always leave such nice comments and their absence is unmistakeable. Like you, I’m a cobbler lover and judging from your other dishes, I bet you make one very good cobbler. 🙂

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      • Happy that this one went though. I don’t know if it is a WP glitch or Akismit…I have contacted both. I don’t know if I could compete with this cobbler…it sounds like a real winner.

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        • You’re such a wonderful cook, Karen, and it is very kind of you to say that. Thank you.
          I know others are having WP problems, too. They can be so frustrating! I hope you get some answers soon. Good luck!

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  38. Your images are gorgeous, so rich and colourful and what an excellent idea freezing all the little desserts.. i really should do more of that .. i can just imagine you and Zia cooking alternate nights, that must be so wonderful working with her.. she is so beautiful and obviously a very good cook! Have a lovely evening. how did it get so chilly so fast.. surely summer is not GONE! gasp! c

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    • Thanks, Celi. Your comment made my evening! I had such a good time working with Zia. I’m trying to get through all of the posts and comments from last week so that I can write a post about my trip. She’s given me permission to post a couple pictures so I’d like everyone to finally “meet” her.
      Ah, the weather! That’s one of the problems around here. We don’t gradually change seasons. They come and go in an instant. In late Spring, we go from 55˚ to 90˚ in a day. In Fall, the opposite is true. And Winter . Oh, Winter! Once it gets here — and that could be in October! — it just won’t leave, like the most ill-mannered of houseguests.
      OK. Ive still got over 200 posts to read and another to write. Sometime this weekend I’m going to try to make Italian mozzarella again. Have a great night. Stay warm!

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      • I hope your mozzarella works out this time. i am sure no-one will mind if you don’t get to every post, they just keep piling in. very sweetly WP has decided not to sent me any notifications anymore so my only pressure is remembering who it is i want to go and visit.. and I know i am missing someone tonight!! you stay warm too.. love c

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    • Thanks, Richard. I’m a bit behind reading everyone’s posts but I’m slowly getting caught up. This was a good cobbler and the best thing about it is that there’s still plenty to serve in the freezer. This will not be a cobbler-free Fall. 🙂

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  42. John, I think it’s SO nice that you spend time with your Zia. Family bonds are so important, and I’m sure she looks forward greatly to your visits! Cobbler isn’t something we have often here – we have crumble, but that’s more.. well, crumbly..and less cakey than cobbler. I’m going to have to give this a go – maybe with frozen berries, as peaches and cherries won’t be in season until Christmas! 🙂

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    • Thank you, Celia. We do enjoy these visits and those during which we spend time “filling her freezer” are my favorites. I’ve learned a great deal about cooking, to be sure, but I’ve also learned about our family history. And in between we laugh and reminisce. They really are special times. And she loves hearing about Mrs. M and your Italian neighbors. They remind her of the “old neighborhood.” Thank you for that.
      I, too, love a good crumble but I associate peaches with cobbler; apples are for crumbles. 🙂
      I’ve used frozen fruit and berries, too, for these desserts. Sometimes, in the dead of Winter, a fruity dessert is needed as a reminder that “This too shall pass.” I’d much rather use frozen ingredients over the choices available in the groceries.
      It’s running late and I need to get to bed. I’ve got to get to the farmers market early tomorrow. Have a great weekend!

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  45. I’ve been to this post about 4 times now.. read it through and then got “taken” away from my computer by something or someone!! And here I am at last.. pitifully last!! And to think I was once the first commenter and I’m here long after you’ve returned home and visited a few of my posts. I *sigh.. I guess work is a good thing, right? In any event.. your peaches.. your photos.. I could use a sit down with a cup of peaches and bing cherries right about now! There’s something about cherries being called “Bing” that is just so cherrying, um cheering:) Have you posted your cobbler recipe with the batter on the bottom somewhere.. I’d like to take a look at that one too. I think cobblers and crisp are hands-down my favorite dessert and of course, served steaming hot with that ice cream you tempt us with. Cheers, Smidge
    ps Where did you find the time to also can some brandied figs and pickled peppers.. about now I just want to have a little brandy and get pickled!! Well done!! I’m off to take a closer look at those recipes!
    pps Please say “hi to Zia from the poet in Canada” if she calls..

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    • Barb, you needn’t ever worry about when you get here or if you skip a post or two. I’m so far behind right now that I don’t know if I’ll ever catch up. I’ve been busy in the kitchen, with about 6 different posts being worked on. I’ve not posted the “other’ cobbler recipe but have plans to do so. I’m thinking of making it with plums. (That will make 7 posts!) You’ll know soon enough if it works. I did enjoy this cobble and think I’ll try to make it this winter with frozen peaches & cherries. I’d be very happy if theyd make a good cobbler.
      I spoke with Zia just this afternoon. I did tell her that our “poet friend in Canada said ‘Hi!'” She enjoyed that. Together, we marvel at how well-received this blog has been. When I first spoke to her about starting a “family” blog, she was very encouraging but never did either of us see “this”. Unbelievable! Thanks for being a big part of this warm welcoming committee. 🙂

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  46. Your remark about the white T-shirt while pitting cherry reminds me of the fact that I never learn not to wear black when making bread or any form of baking that involves flour!
    Beautiful cobbler John. I too am in love with peach cobbler but I make mine with an oatmeal cookie topping. If I can find some peaches and cherries I will definetly try your recipe..sounds too good to miss

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    • Thank you, Sawsan. I really do like this cobbler and cannot wait until next year to try it again with tart cherries.
      Your comment about wearing black when baking made me laugh. Early this Summer, I was wearing a dark t-shirt while making pasta. The doorbell rang and when I opened the door, I could see that the delivery man smiled. I looked down to see a perfect handprint on my chest, as if someone had hit me. Since I was the only person in the house, I had to have hit myself but I never did figure out why I did it. 🙂

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  47. Peach cobbler is one of my favorite desserts! I can only imagine how much better it would be with the bing cherries. Of course ice cream is never “optional” for me….Ha! I would have a large scoop of coconut milk ice cream on the side. Another delicious and gorgeous dish, John! 🙂

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    • Thanks April. I’m just glad that you’ve found coconut milk ice cream. Bad enough you had to do without gluten but ice cream, too? That’s just not right! For me, the best thing about this dish is that I’ve atill got 4 of them frozen in my freezer. Things are looking up!

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  48. Pingback: This Plum Cobbler is Magical! | from the Bartolini kitchens

    • Thank you, again, Judy, for the honor. I still have a few of these in the freezer. The idea was to keep them for Winter but I don’t think they’re going to make it. They’re really good! 🙂

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