"I came across fruit cobblers when I first moved to America," says Stone. "Similar to a crumble, cobblers skyrocket when made with fruit in peak season. I've added cornmeal (use fine polenta) to the scone-like topping for a gritty, textural bite. I'd be proud to serve my take on a cobbler with homemade buttermilk ice-cream to a table full of Texans." Start this recipe a day ahead to chill the ice-cream base.
- 2 kg ripe yellow peaches, pitted and cut into 2cm wedges
- 165 gm (¾ cup) caster sugar
- 2 tbsp plain flour
- 1½ tbsp lemon juice
- ½ tsp ground cinnamon
- ½ tsp pure vanilla extract
- For brushing: thickened cream
- 500 ml (2 cups) milk
- 185 ml (2/3 cup) thickened cream
- 150 gm (2/3 cup) caster sugar
- Finely grated rind of 1 lemon
- 6 egg yolks
- 500 ml (2 cups) buttermilk
- 250 gm (1 2/3 cups) plain flour
- 170 gm (1 cup) yellow cornmeal (fine polenta)
- 110 gm (½ cup) caster sugar
- 3¾ tsp baking powder
- 125 gm chilled unsalted butter, cut into 1cm cubes
- 250 ml (1 cup) thickened cream
- 1For buttermilk ice-cream, heat milk, cream, 80gm sugar and lemon rind in a saucepan over medium-high heat until just before boiling. Meanwhile, whisk yolks and remaining sugar in a bowl, then, whisking continuously, slowly add hot milk mixture. Return mixture to pan and stir over low heat until custard thickly coats the back of a spoon and reaches about 84C on a sugar thermometer (4-5 minutes). Remove from heat, whisk in buttermilk, then strain into a bowl. Place bowl in an ice bath and stir frequently until cooled to room temperature, then add 1¼ tsp sea salt flakes. Cover and refrigerate overnight to develop the flavour, then freeze in an ice-cream machine. Transfer to an airtight container, cover and freeze until ready to serve. Buttermilk ice-cream can be frozen for up to 3 days, covered tightly; soften slightly at room temperature before serving. Makes about 2 litres.
- 2Preheat oven to 155C fan-forced. Place a 31cm cast-iron skillet or ovenproof frying pan on a rimmed baking tray lined with baking paper. Gently toss peaches and sugar in a large bowl and set aside until peaches release some of their juices (25-30 minutes). Drain, reserving juice, then whisk ½ cup peach juice with flour, lemon juice, cinnamon, vanilla and ½ tsp sea salt flakes in a bowl to combine, add to peaches and toss to coat, then spread in skillet and set aside.
- 3For cobbler topping, combine flour, cornmeal, sugar, baking powder and 1 tsp sea salt flakes in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in cream with a fork until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough). Using a large spoon or ice-cream scoop, divide the dough into 14 rounds, arrange them on top of the peaches, leaving a little room between each, brush tops with thickened cream and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).
- 4Cool cobbler briefly, then spoon into shallow bowls and serve with a generous scoop of buttermilk ice-cream.
Drink Suggestion: Sweet golden Sauternes. Drink suggestion by Max Allen