Fresh Peach Cobbler
Buy peaches grown as close as possible to where you live.
- Servings: 6.
I first tasted and then baked this recipe while cooking with my friend Pat at her family home on the Eastern shore of Maryland, where the local peaches have a deep yellow flesh and a strong, sweet perfume. The recipe works well with any in-season and flavorful peaches. Make sure they're fully ripe and you'll get a wonderful result.
- 1/3 cup unsalted butter, softened, plus 1 tablespoons cold unsalted butter plus 1 teaspoon more for greasing the baking dish
- 1/3 cup sugar plus 2 tablespoons more
- 1 cup all-purpose flour plus 2 tablespoons more
- 1/2 teaspoon ground cinnamon
- 6 to 8 large peaches, peeled and cut into 1/2-inch slices, enough to make 6 cups of fruit
- 1 large egg, beaten
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk
- Preheat oven to 350º F.
- Grease a 9-inch round or square cake pan or oven-proof baking dish with the teaspoon of butter. The pan should be about 2-inches deep so as to accommodate the fruit and the topping.
- In a large bowl, combine 2 tablespoons sugar, 2 tablespoons flour and the cinnamon. Add the sliced, peeled peaches to the bowl and coat them with the sugar mixture.
- Transfer the peaches to the greased baking dish and dot with the 2 tablespoons cold butter.
- In another large bowl, either by hand or using a hand mixer, cream the 1/3 cup softened butter until it is light and fluffy, about 5 minutes.
- Add the beaten egg to the creamed butter and blend.
- Combine the 1 cup of flour with the remaining 1/3 cup sugar, baking powder and salt and sift these dry ingredients into the butter/egg mixture, alternating additions with the milk. Combine but do not over-mix.
- Using a spatula, spread the batter over the peaches as evenly as possible so as to cover the fruit.
- Bake in the preheated oven for 30 minutes until the fruit is bubbly and the topping is golden brown.
Serve while still warm with whipped or poured heavy cream.