Peach & Ginger Cobbler

Cobblers and crisps are my favorite spring and summer desserts. Pretty much anything I can jam fresh produce in, cover with a layer of some sort of topping and bake until the fruit is tender and the top has crisped makes me a little giddy.
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For this one, I knew I wanted to do a cobbler but wasn’t sure what fruit to use. My most effective method of determining this isn’t searching online for the perfect recipe; it’s going to the grocery store and seeing what looks good and is on sale.
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As luck would have it, it was slim pickins in terms of stone fruit and other cobbler-worthy fruits, but peaches were on sale, so I picked up 12 smallish ones. Unfortunately, they were the opposite of freestone peaches, meaning that the flesh is stuck to the pit with an iron bond. After poaching them for a few seconds to remove the skin, I tried to twist them in half, pull the halves apart, anything. It was unsuccessful in all but 2 of the 12. I ended up giving up and cutting them up like they were mangoes.
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To keep this from getting too sweet, I added a couple tablespoons of finely minced fresh ginger to crisp up the flavor a bit. I also went a little overboard with my cobbler topping. Next time I’d put a little less buttermilk in so it’d say more solid, and use a lot less. I just went a little overboard.
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Luckily, we had some ice cream to soak into the cake topping and mix in with the peach goop. It was awesome.
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