Sometimes I'm at a loss what to name a recipe. Recipes such as this are now called "cobblers." But, traditionally, a cobbler is a large quantity of baked fruit with spoonfuls of a biscuit-like dough randomly placed on top. This uses a thin pancake-like batter rather than a dough and the order is reversed: the fruit is placed on top. But then it sinks to the bottom. The end result is a kind of an "upside-down cake" without being turned upside down. Does that make sense?
Whatever one names it, the consensus is in the taste. My neighbor recently voted it "five oinks." The edges become chewy like a brownie and the cake-like interior with the fresh peaches and the flaky cinnamon top is the stuff dessert heavens are made of.
It's important to cook your peaches until a thick syrup is reached. If your syrup is too runny, your cake may not rise as well. You'll be tempted to dig into this as soon as it leaves the oven. Don't. Allow to cool a bit. Honestly, it's even better the next day, if there's any left.
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| If peaches were flowers, they'd look something like these on my back porch. Nothing says summer like the unfortunately-named black-eyed Susans. Unless it's biting into a ripened peach. |
Peaches:
4-5 fresh, firm peaches
1/4 cup dark-brown sugar, packed
1/4 teaspoon almond extract (optional but recommended)
Batter:
1 cup flour
1 cup milk
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Several grates of fresh nutmeg
Topping:
2 tablespoons sugar
1/2 - 1 teaspoon cinnamon
Assembly:
1, 2-quart baking dish (10 x 7 x 2)
1/2 cup butter
To slice the peaches: Using a sharp paring knife, slice all around the peach and then across its equator so it's cut into quarters. Pull the quarters away from the pit and slice each quarter in half and then just peel with the knife. If peaches are "cling-free" it's a pretty easy process.
Place slices in a small bowl. Sprinkle with the brown sugar Cover and refrigerate overnight. The next day the peaches will have made a lovely syrup. You should have about 1 - 1.5 cups of peaches (around 16 ounces).
Preheat oven to 400 F. Have your batter ingredients measured and ready to go.
Place peaches in a small pan and bring to a slow boil over medium heat adding about 1/4 teaspoon almond extract. Cook until juices thicken to a kind of syrup. Remove from heat. (Note: if your peaches are very ripe and soft, remove from the bowl with a slotted spoon and just cook the juice until it turns into a lovely syrup. Add the peaches into the syrup just until heated through.)
Place butter in baking dish and place in oven to melt. You want the dish hot, so don't skip this step.
Prepare the batter. Mix all ingredients in a medium bowl whisking until smooth.
Remove dish from oven and immediately pour in the batter. The melted butter will be displaced and seek the edges. Don't worry. Now, using a slotted spoon, strategically place the hot peaches evenly over the batter. You won't use all the syrupy juice, but don't throw it out ... use to drizzle over portions of finished cake, if desired.
Sprinkle with sugar-cinnamon mixture. Return to oven.
Allow to cool to at least "warm" before cutting and serving.
Notes: This is a sweet cobbler. You could sub Splenda for some of the sugar. I also like for the butter just to begin to brown a tad for the extra flavor before adding the batter.
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| The corner and edge pieces are my favorite! If you enjoy this recipe, add a comment. I love to hear from readers! |
