With summer just around the corner and peach season just starting, what a better way to celebrate Memorial Day than with a peach cobbler. Cobbler and pie just make me think…America! It’s also such a nice dessert for summer because even though it’s served warm, you can top it with some cold ice cream or refreshing whipped cream. I put my own twist and taste into an old recipe that I had actually thought of as mediocre; now it’s fantastic! You won’t be disappointed, and guess what? It’s super easy! Prep time: about 20-30 minutes; cooking time: 45-50 minutes.
Ingredients:
- 4 cups ripe peaches (about 8 medium), peeled and sliced
- 1 cup of granulated sugar, divided
- 1 Tbsp bourbon
- 2 Tbsp brown sugar (divided)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp cinnamon plus a pinch
- pinch of nutmeg
- 1/3 cup melted butter (salted is fine)
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp of salt
- 3/4 cup milk (I used 2% low fat)
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Instructions:
- Preheat oven to 350º. Wash, peel and cut the peaches in to slices or wedges. If they are very ripe, you might get chunks…that’s okay. Add them to a bowl along with 1/2 cup of granulated sugar, 1 Tbsp bourbon, 1 Tbsp brown sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, and 1/4 tsp cinnamon; toss with a wooden spoon so the fruit is coated evenly and set aside.
- Melt the butter along with 1 Tbsp brown sugar and a pinch of nutmeg, pour into a 2 quart baking pan (glass is preferable).
- In a separate bowl mix together the flour, remaining 1/2 cup of sugar, baking powder, and the salt. Stir with a whisk then add the milk. Mix together gently until smooth, but do not over mix. Pour the batter over the melted butter as evenly as possible, gently spread the batter over the butter mixture.
- Top with the fruit mixture. Sprinkle a pinch of cinnamon and a pinch of nutmeg over the top and bake for about 45-50 minutes, until the edges are golden. Start watching it at about 45 minutes since all ovens vary. In my oven it cooked in just under 50 minutes.
On The Slab 