Mmmm, it’s harvest time! It’s nearly impossible not to get in on the fresh fruit and vegetable action. We did our best to grow a bounty of vegetables in our backyard garden. Unfortunately, a host of unwelcome pests did their best to sabotage my green thumb aspirations. Still, we’ve enjoyed some tomatoes, green beans, lettuce and herbs to name a few.

I have dreams of a farm. One in some mystical land that I could grow avocado, citrus, peach and pear trees (maybe all on one tree?!). I realize that growing much in the climate of Central Oregon is a pipe dream. Fortunately, just over the mountains lies an valley full of vegetables and fruits that get trucked over here. I scooped up some peaches at the farmer’s market and made a little cobbler, with a twist. I think the addition of rosemary adds a nice savory flavor. And that did come from my garden! The bourbon adds even more flavor, and sadly did not come from the garden, but wouldn’t it be amazing if it did?!

Ingredients

Filling

• 3 large ripe peaches (thinly sliced)
• 2 T. corn starch
• 1/4 cup sugar
• 1 T. brown sugar
• 1/2 T. lemon juice
• 2 T. bourbon (not optional)
• 1/2 tsp. cinnamon

Biscuit Topping

• 2 c. flour
• 2 tsp. baking powder
• 1/4 c. sugar
• 1/2 cup cold butter (1 stick), cut into small pieces
• 1 tsp. vanilla
• 1 cup heavy cream plus 1 T. for brushing biscuits
• 2 large sprigs of fresh rosemary (about 1 T.) chopped

Directions

1. Preheat the oven to 375º.
2. Mix together the sliced peaches, corn starch, sugar, brown sugar, lemon juice, bourbon and cinnamon. Set aside.
3. Whisk the flour, baking powder and sugar together. Cut the butter into small pieces and then cut into the flour mixture (try to keep it cold). Add cream, vanilla and rosemary and mix (by hand) until a soft, sticky dough forms.
4. Dust a cutting board with flour and turn the dough over and roll to a 1/4 inch thickness. Cut biscuit sized discs out (if you don’t have cutters, a cup works nicely).
5. Pour peaches into a pie dish, lay biscuits over the top (slightly overlapping each one). Brush heavy cream on to each biscuit and sprinkle with sanding or turbinado sugar.
6. Bake cobbler until the top is brown and peaches are bubbling. It should take about 45-60 minutes.

This is a dish to enjoy the day of baking or maybe the day after (let cool completely before covering). The moisture from the peaches will eventually make the biscuits less crisp.