|Summer in a bowl.|
If you read that post, you'll recall that, for me, peach cobbler is unlike any other fruit cobbler or crisp or crumble. I didn't include the recipe then, and I've had some requests for it. Here you go:
4 c. peeled and sliced fresh peaches (5-6 medium)
1 1/2 c. sugar, divided
3/4 c. flour
1/4 tsp. salt
2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla extract
1 stick (8 T) butter
Preheat oven to 350F.
Combine peaches and 1/2 cup sugar. Set aside. Combine remaining cup of sugar, flour, salt, and baking powder. In a separate bowl, combine milk and vanilla. Add the wet to the dry and whisk to combine.
Place butter in a shallow 3-quart or 9x13 glass baking dish. (Do not use a smaller dish. The ingredients will fit, the final product will fit, but the bubbling half-baked goo will not. It will leave you with a kitchen full of smoke and a heart full of regret.) Place in oven until butter is melted.
Carefully remove dish from oven and pour in batter.
Spoon peaches over batter. Do not be alarmed by how unappealing it looks.
Bake 60-70 minutes until bubbly and golden brown.
It's like magic. Buttery, sweet, crispy-yet-soft-yet-gooey magic. Magic that goes so well with vanilla bean ice cream. Magic that you want to eat for breakfast. Magic that you should eat for breakfast. (The leftovers warm nicely in the microwave. It's better for you than a donut, right?) Day or night, it will most definitely...
Keep it sweet.