It is peach season, and our favorite place to buy peaches is McLeod Farms near McBee, South Carolina. They grow 22 varieties of peaches, so their peach season lasts for over 3 months. Sometimes our excursions happen to pass by there, and sometimes we take a drive specifically to go to McLeod Farms. Last weekend on our return trip home from the lynches river our GPS directed us right past the place, so of course we stopped to take advantage of the first crop of the season.
I don’t do desserts often, either eating or preparing, but a cobbler I can handle. I cut up two peaches and a mango. The mango was slightly sour so I added a bit of honey.
After the fruit had sat a few minutes I removed some of the liquid that had accumulated in the bowl, stirred in a little tapioca starch and mixed it back in with the fruit.
For the crumbly crust I used whole wheat pastry flour, baking powder, salt, a dash of Turbinado sugar, ground roasted hazel nuts, butter/olive oil combination and milk.
These baked at 400ºF for about 1/2 an hour. We enjoyed the cobbler with black walnut ice cream.