Caroline Celebrates Peach Season

Nothing says summer like peaches, and there is a bounty of them at the local farm stands. I poured through our cookbooks and found a great peach cobbler recipe from The Lost Kitchen by Erin French. She adds a twist to this classic with a hit of ginger and just the right amount of sweet. If you’re looking for a fresh summer treat, this dessert is absolutely worth a try… easy to make and will likely become a favorite for the season with your go-to vanilla ice cream.

This summer we visited the coast of Maine (see my travel guide here), and while we didn't manage a reservation at The Lost Kitchen, a highly sought-after supper club style restaurant, I did walk the beautiful property and snagged one of their cookbooks for myself and for eastlankaa (buy it here). With a bunch of fresh, local peaches on hand, the timing couldn't be more perfect to try their Peach & Ginger Cobbler.

First I made the filling, which is a lovely mix of fresh peaches, fresh ginger, sugar, lemon zest and juice and cornstarch. The sweetness from the peaches and sugar combined with the spicy ginger, and the tart lemon creates a wonderful zing-y base. I mixed it all the ingredients in a Bowl and let it sit for 20 minutes to marinate.

While the filling rested, I made the biscuits. Cookbook author and owner of The Lost Kitchen, Erin French recreated a super simple biscuit recipe inspired by her grandpa, Jack's all purpose baking mix that he used in the family's diner. It's likely you already have most of the ingredients on hand – flour, sugar, baking powder and salt, plus buttermilk and butter. For this recipe, she adds in lemon zest and candied ginger, which gives the biscuits a spicy twist – the perfect topping for a cobbler. 

After pouring the peaches into a baking dish (you can use a cast iron skillet or anything ovenproof will do), I spooned dollops of the biscuit mixture on top and sprinkled them with coconut sugar. Then into the oven it went until cooked through and golden brown (I slightly overcooked mine as you can see). I highly recommend serving this cobbler warm with a scoop of vanilla ice cream. Chef's kiss!

I served the cobbler in my favorite new Pinch Everything Bowls, paired with The Stone Jug Linen Napkins in echinacea and our bestselling Cane Napkin Rings. Simple and elegant – the perfect way to serve a summer dessert.

Fresh summer fruit is abundant right now, and what better way to eat it than in a cobbler. This recipe was a hit and I can't wait to try more from The Lost Kitchen cookbook. What are some of your favorite ways to use fresh fruit during the summer months?

Sending lots of love,