It's my turn to host Project Pastry Queen again, and I've noticed a pattern. Every single one of my recipe choices has been a fruit-based treat. For a self-proclaimed chocoholic, I am actually a bit surprised by that! Though I'll be honest: this time I was thisclose to choosing a cake with Jack Daniels icing, since I knew my week landed on Father's Day and Joey loves Jack. However, I decided to be selfish, since I wouldn't have been able to eat a cake that frosted with whiskey. Plus, peaches are coming into season here, and what kind of Georgia-girl would I be if I don't choose peaches??
This peach cobbler is nothing fancy or complicated - just a really basic dessert. The kind you'll find at a church picnic or your grandmother's house. Fresh, sweet peaches with a doughy and buttery crust. You'll want to serve this warm, with vanilla ice cream; though I did eat my fair share straight from the dish, and it still tasted pretty fantastic.
I stayed pretty true to the recipe, but I added a bit of cinnamon to the peaches to give them a little warmth and bring out more sweetness. I started to make these into individual cobblers, but in the end decided to stay rustic and family-style.
I hope all the dads out there have a happy Father's Day! See how everyone else liked this cobbler, and check back next week - we're baking up muffins that use an entire lemon!
Hill Country Peach Cobbler
adapted from The Pastry Queen, by Rebecca Rather
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 Tbs baking powder
- pinch salt
- 3/4 cup milk
- 3 cups sliced fresh peaches
- 1/2 tsp ground cinnamon
- 1/2 cup firmly packed brown sugar
Melt the butter in a small saute pan set over medium-high heat until it bubbles and turns a nutty-brown color. Watch it carefully to prevent it from burning.
Pour the butter into an 8-inch square baking dish.
In a medium bowl, stir together the granulated sugar, flour, baking powder, salt, and milk. Pour the mixture over the butter, but do not stir.
Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon and then the brown sugar.
Bake the cobbler for 40-45 minutes, until the top is golden brown. Miraculously, the batter will migrate from the bottom of the pan to the top to cover the peach slices. Serve warm with vanilla ice cream, or at room temperature.
