Sacred Sundays: Peach Pecan Cobbler


“When I cannot write a poem, I bake biscuits and feel just as pleased.” ― Anne Morrow Lindbergh

In my case this time, I made a peach pecan cobbler.




Anne Morrow Lindberg's "Gift from the Sea" is a seminal text in my internal library, snuggly shelved in between Melville's "Moby Dick" and Rilke's "Letters to a Young Poet". If I had to give you a quick synopsis I would say it's about simplicity, solitude, and silence. It is about how your mind is wiped clean by wind and sea salt when you arrive at the shore. In place of the drift and deep silt of the busy days spreads a holy thoughtlessness. Anne observes, " the beach is not a place to work; to read, write or to think.” It is a place to be emptied. Though I hyprocrtically find myself writing this on my computer, hopefully to be read upon some other electronic device, I venture to say that rest includes time away from the screen. When cooking, reading, or staring off into the waves, feelings and thoughts that have been shoved away return like loyal and understanding friends. So on Sundays I try, wherever I may be, to let the music do my thinking and the wind through the window make my schedule.

In the mystic mess of a domestic scene, a cobbler emerges, or perhaps a new idea for creative project, the redressing of a sticky sorrow, a perfectly thoughtless and nourishingly full silence- a gift.   

Peach Pecan Cobbler with White Chocolate 

6-8 ripe peaches, peeled and sliced 1 lime, juiced 1 1/2 sticks unsalted butter, softened 4 oz. cream cheese 1 1/2 cup flour 1/2 cup old fashioned oats 1 cup brown sugar 1/2 cup granulated sugar 1 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 cup whole pecans 1/4 to 1/2 cup white chocolate chips, based on preference Heavy cream for the whip, and a dash for the cobble mix

1. Peel and slice the peaches and place in a bowl. Add lime juice, 1/2 cup brown sugar, cinnamon, ginger, and a pinch of salt. Melt 1 tablespoon of butter and add this to the peaches too. Toss. Add 1 tablespoon of flour to this mixture and let it sit as you prepare the cobbler.

2. Saute pecans in a small sauce pan with 2 tablespoons of butter and 1 tablespoon of brown sugar. Don't burn the pecans, just toast them until crunchy and slightly caramelized.

2. In another bowl place the flour, oatmeal, baking powder, salt, 1/2 cup granulated sugar, 1/2 cup of packed brown sugar and mix gently. Add softened butter and cream cheese. Work in the butter and cream cheese either with your hands or a pastry blender until the dough starts to form. Add a few dashes of cream to make it a little moist. Fold in the white chocolate. Place peaches in a deep baking dish or pie plate and sprinkle with pecans. Top with dough and press gently to cover the juicy peaches. Bake in a 350 degree oven until the top is golden brown and the peach juice is bubbling up around the edges nicely, 40-50 minutes. Let cool and top with whipped cream ( vanilla bean ice cream would be swell). Share in peace with friends and lovers.



So simple and so filling.

If you enjoy the jazz you see here and would like to support Grits to Grace, please consider donating through Patreon. You can help me create delicious content!