With winter finally bringing frigid temperatures, I decided to fight back with summery fruit desserts. The supermarket had blueberries (buy one, get one free), so I got two pints and made blueberry pancakes and a blueberry cake. Not bad, but I needed something even sunnier.

I could have made peach crisp. I have a good recipe with nuts and oatmeal. But, with the snow coming, I wanted something a little more substantial. So, I headed online.

Paula Deen’s recipe had way too much butter. There were several possibilities that didn’t sound bad. So, I took what I liked from each and cobbled them together (sorry, couldn’t resist) into a recipe that would use the peaches I had in the freezer.

I used white whole wheat flour from King Arthur Flour. You can get it at local markets. Usually I mix it half and half with white flour in baked goods, but all white whole wheat was fine in this cobbler.

It didn’t occur to me until the cobbler was in the oven that I could have added a cup of blueberries (or blackberries) to the filling. Next time ...

Peach Cobbler

Serves 8 to 9

Filling:

6 cups peach slices (fresh or frozen)

1/2 cup granulated sugar

1 teaspoon fresh lemon juice

2 tablespoons bourbon (or 1 tsp. vanilla extract)

3/4 teaspoon cornstarch

Pinch kosher salt

1/2 teaspoon ground cinnamon

Dash of grated nutmeg

Topping:

1 cup all-purpose flour (I used white whole wheat flour)

1/4 cup granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon kosher salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces

1/2 cup whole milk

Ice cream or whipped cream, for serving

Preheat oven to 400°F and place rack in the middle position.

For the filling, place the peaches in a large bowl. Combine the lemon juice and bourbon and drizzle over them evenly. Stir. Combine sugar, cornstarch, salt and nutmeg in a small bowl. Stir well to combine. Gently stir into peaches until they are all coated.

Dump peaches and any juices into an 8x8-inch baking dish or casserole and set on a rimmed baking sheet. Bake for 10 minutes (15 minutes if peaches are frozen).

While the peaches bake, making the topping. In a large bowl, stir together flour, sugar, baking powder and salt. Add butter. With a pastry blender or your fingers, cut butter into dry ingredients until it resembles coarse meal. Using a fork, stir in milk until mixture just comes together into a sticky dough; avoid over-mixing.

Drop small spoonfuls of dough evenly over the peaches, smooth into an even layer, covering as much of the fruit as possible. Sprinkle top with raw sugar.

Return cobbler to oven and cook for 35 to 40 minutes until browned and biscuit is cooked through (a toothpick inserted into the center should come out clean). Let rest at least 30 minutes before serving.

Serve warm or at room temperature with ice cream or whipped cream on the side. A little vanilla gelato was divine, too.

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