Old-Fashioned Peach Cobbler
This dish of cake-enrobed peaches makes an amazing brunch dessert. Cobblers usually pair best with ice cream or whipped cream. You can also serve it with a drizzle of confectioners’ sugar and cream glaze.
Serves 8
For the peach filling:
- 5 cups peeled, sliced peaches
- 2/3 cup white sugar
- 1/3 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For the batter:
- 6 tablespoons butter
- 1 cup flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup half-and-half
- 1 teaspoon vanilla or almond extract
Make the filling: In a medium saucepan, combine peaches, white and brown sugars, salt, and lemon juice. Cook over medium heat, stirring, until sugar dissolves. Remove from heat.
Make the batter: Preheat the oven to 350 degrees F.
In an oblong baking dish, distribute six tablespoons of butter. Place in the oven while it preheats, until butter melts.
Meanwhile, in a bowl, whisk together the flour, sugar, baking powder, salt, half-and-half, and vanilla or almond extract.
Remove the baking dish from the oven and swish the butter around. Pour batter into the butter and swirl around with a spatula to loosely distribute the batter around the dish.
Make the cobbler: Spoon the peaches, including any liquid, evenly over the batter.
Bake at 350 degrees F for 40 minutes, or until the batter puffs over and around the peaches and turns light brown on top. Serve warm with whipped cream or vanilla ice cream.
