Peach Cobbler

When peaches are in season, this is one of my favorite classic desserts to make. I had some gorgeous white peaches on hand, but this recipe works with plums too. If you prefer a little crunch to your bite, I find that its best to use slightly unripe peaches since they will be cooked down a bit before being baked in the oven. Lastly, don’t forget to buy freestone peaches, the pits will come out nicely and it will make your life much easier!

*Serving: 4-8

Ingredients:

•Peach mixture:

-5 to 6 cups of peeled and sliced freestone peaches (around 7 medium sized peaches)

-zest of 1 lemon

-juice of half a lemon

-1/2 teaspoon cinnamon

-1/2 cup sugar

-1/4 cup honey (I used honey caramel that I got at this honey stand from a local farmers’ market and this cobbler turned out super great. If you want to use caramel sauce, be sure to watch out for the sweetness, taste as you go!)

-1 cup water

-1 tiny pinch of salt (this helps bring out the sweetness of the peaches)

•Batter:

-1/2 cup of unsalted butter (1 stick)

-1 1/2 cups of self-rising flour ( or 1 1/2 cup All Purpose flour + 2 1/2 tsp baking powder + 1/2 tsp salt)

-1 1/2 cups of milk

Instructions:

1. Set oven to 350 degree Fahrenheit
2. Combine the peaches, lemon juice, lemon zest, sugar, honey, salt, and water in a pot. Cook on medium high until the peaches are fork-tendered (keep in mind that they will be baked in the oven later so don’t overcook or else they will be mushy !)
3. Combine flour, salt, and milk
4. Leave 1 stick of butter in a 9X13 baking dish or a 3 quart cast-iron skillet in the oven until the butter melts but NOT BURN!
5. Pour in the battle over the melted butter
6. Carefully ladle the peach mixture AND its liquid OVER the battle (as the cobbler cooks, the batter will rise on top and form a nice crust!)
7. Sprinkle cinnamon over the top and bake for 50 mins or until the top is golden brown. Serve warm with a nice scoop of vanilla ice cream or with whipped cream