Recipe: Regina's Peach Cobbler With Candied Ginger

A classic summer dessert, with the addition of candied ginger.

For the cobbler dough:

    • 2 cups all purpose flour
    • 1/2 cup butter
    • 1/2 cup Crisco
    • 1 egg yolk
    • 1/4 cup cold cream
    • ½ cup sugar for dough
    • ¼ cup sugar to blend with 1 tablespoon candied ginger for top of dough
    • ice water if you need a touch more liquid to bind dough

In food processor, add flour and ½ cup of sugar and blend. Cube butter and add Crisco, using the pulse button on the food processor until the butter and shortening are the size of nickels. Turn on, adding the cream to make a dough. Do not overmix ... and add a ½ teaspoon of ice water at a time to get a workable dough if the dough is too dry with just cream.

For the peach filling:

    • 6 cups peeled, sliced peaches
    • 1 cup white sugar
    • 1 cup brown sugar
    • ¼ cup cornstarch
    • 1 tablespoon flour
    • 3 tablespoon butter
    • 1 teaspoon cinnamon
    • 2 tablespoons candied ginger

In large metal mixing bowl, add peaches. In blender or food processor, blend white sugar and candied ginger with cinnamon. Add brown sugar to peaches, then flour, butter, and white sugar-and-spice mix. Toss all ingredients until peaches are evenly coated. Pour into a 9-by-12-inch baking dish that has been sprayed with cooking spray. Roll out cobbler dough and cover the top with the edges slightly over the pan. Sprinkle with the ¼ cup of sugar with the candied ginger in it. Bake at 350 F for 55 to 65 minutes. Serve warm with ice cream on top—peach ice cream, caramel, cinnamon, or good vanilla.

To read about how Regina selects and ripens the peaches she uses for summer desserts, click here.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

More in Health

From This Author

Just In