Scott made fried chicken for dinner the other night (and may I just say that his fried chicken rocks!), complete with greens and spoonbread. So I figured that a peach cobbler might just round out the meal perfectly. (I think we may need to find ourselves a roommate who can help us with all these leftovers…) My brother-in-law Reilly had recently given me the recipe for a cobbler-like dish, and I was itching to try it with the first-of-the-season peaches that I had sitting in my fruit bowl.
And I can’t stop eating it. I’ve downed an awful lot of it for the past few days after work, standing up, eating right out of the pan. It’s another one of those super-simple recipes… melt, mix, dump, bake… that reminds me of something my grandmother would have thrown together while vacuuming, telling the boys to “take it outside”, and mending a scuffed knee. There’s something about these simple, “old fashioned” desserts that just seem so homey.
The thing I love about this is that it’s a bit lighter than a traditional cobbler. Rather than biscuit dough dappled on top of the fruit, this recipe has a cake-like batter poured on top. And the part of the cake that touches the fruit underneath takes on a really yummy, almost chewy quality.
And I swear, it just gets oooeyer, and gooeyer, chewier, and yummier (one of these words is not like the others…) the next day.
Peachy Keen Cobber-Cake
- 1/4 cup, plus 2 Tablespoons unsalted butter
- 1 cup white sugar, divided
- 3/4 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon bourbon
- 3/4 cup whole milk
- 2 cups cut unpeeled peaches
Preheat the oven to 350.
Cut the peaches into chunks and place them in a small bowl. Pour 1/4 cup of the white sugar and a small pinch of salt over them and stir to barely combine. Allow them to sit and macerate while you prepare the rest of the cake.
Place the cold butter in an 8×8 pyrex baking dish (or something comparable) and put the baking dish in the oven as it preheats. The butter will be melted by the time you’re ready for it.
In a medium bowl, combine the remaining 3/4 cup sugar, flour, baking powder and salt. Mix. Pour the milk all-at-once into the dry ingredients and stir until just combined.
Remove the hot baking dish from the oven when the butter is completely melted. Pour the fruit into the bottom of the dish and use a spatula to even it out and push the fruit to the edges. Pour the batter over the fruit and even it out slightly with the spatula.
Pop the baking dish in the oven and bake for about 1 hour. It should be a nice deep golden brown.
Allow to cool slightly before serving.