Once again, a neighbour dropped off some peaches at my door with a note saying to use them quickly! I didn’t have time to do anything with them right away. But this morning, I noticed that the peaches were so ripe that some of them were starting to spoil.
What’s the best thing to do with very ripe peaches? Cobbler of course!
I consider cobbler a 3-step process: 1) Melt the butter in the pan as oven is heating up. 2) Assemble fruit. 3) Make cobbler.
I’ve always placed the fruit at the bottom of the pan on top of the melted butter. But today’s cobbler heaps the fruit on top of the cobbler so that it gently bakes in.
INGREDIENTS:
1 cup salted butter, cold.
10-12 medium sized peaches – peeled and quartered. (The pieces do not have to be accurate. Ripe fruit is hard to cut)
1 & 1/2 cups granulated sugar
For the Cobbler:
2 cups all-purpose flour
2 cups white sugar
4 tsp. baking powder
1 & 1/2 cups milk or cream
1 tsp. vanilla
In a medium sauce-pan, place the cut fruit and 1 & 1/2 cups of granulated sugar and gently fold together once or twice with a rubber spatula. Leave the fruit on medium heat for a few minutes, barely stirring, just until the sugars dissolve. Then set the pan aside.
TURN ON OVEN TO 350 F. Slice the butter and place in baking pan. I am using a 9″ x 14″ pan here. Place the pan into the oven as it is preheating until the butter has melted. This only takes several minutes so keep an eye on your oven.
As you are waiting for the butter to melt, take a medium bowl and assemble the dry ingredients. Stir gently, just until mixed. Take 1 & 1/2 cups milk or cream and dissolve 1 tsp. vanilla into the dairy. Gently pour the liquid into the dry ingredients and mix with a rubber spatula.
Pull out your baking tray with the melted butter and gently pour and scrape the batter on top of the butter. Take a spoon or rubber spatula and gently work the batter to the edges. Because of the amount of melted butter, it will come up and over the batter, so don’t be alarmed.
Spoon the peach mixture on top of the cobbler, fairly evenly and sprinkle lightly with just a little cinnamon.
Bake on middle rack for 45-50 minutes or until the top of the cobbler is a nice golden brown and crispy looking. The butter bakes into the cobbler to give it a nice, rich taste. Serve warm with, you guessed it, a dollop of whipped cream or let it cool and serve it cold. I personally like cobbler the next day as the fruit flavours get a chance to set in.
As always, enjoy! Lolita
Lolita Bakes! 