It was cold outside this morning. I was out for a walk with my mom, and definitely could have used a sweater. With September only five days away, it felt like Fall was trying to make itself known. And with the first years starting school this week, I’m definitely leaning towards a Fall frame of mind.
However, it is still August, and I did spend a good amount of my afternoon napping in the sun. So I also wanted to carry on my summer recipes for at least a few more weeks.
This week, my mom came up with the idea of doing something with peaches. I don’t know that I’ve ever baked with peaches before, but they are in season, and I’m all about buying the cheapest fruit at the store to cook with. She requested a peach pie, but peach cobbler stuck in my mind instead, especially since I’ve never made a cobbler before. They don’t photograph great, but they do taste great and come together quick, so I guess that’s the price I have to pay.
First, put the sliced peaches in the bottom of a greased 2 quart dish and sprinkle with 2 tablespoons of sugar. Turns out you peel peaches just like tomatoes – boil a big pot of water, drop in the ripe peaches for 30 seconds, transfer to an ice bath with a slotted spoon for 10 seconds, and pull off the skin. The key here is ripe peaches. I used maybe too firm peaches, so the skin didn’t separate quite as nicely as I’d hoped. Still looks right, though!
Next, in a stand mixer fitted with the paddle attachment, cream butter and remaining cup of sugar until light and fluffy. Add the flour, baking powder, and nutmeg. Beat to combine. Beat in the egg and vanilla extract. Spread batter as evenly as possible over the peaches. Bake at 350°F for 35 to 40 minutes, or until crust is golden brown.Allow to cool slightly before spooning into bowls to serve. Ice cream feels like a necessity with this. Vanilla, or that really good vanilla bean gelato I see at stores sometimes.
- 4 peaches, peeled and sliced
- 1 cup + 2 tablespoons sugar, divided
- 1/2 cup butter, softened
- 1 cup flour
- 1 teaspoon baking powder
- pinch of nutmeg
- 1 egg
- 1 teaspoon vanilla extract
- Spread a two quart dish, sprayed with cooking spray, with sliced peaches. Sprinkle 2 tablespoons of sugar over the top.
- In a stand mixer fitted with the paddle attachment, cream butter and remaining cup of sugar until light and fluffy.
- Beat in flour, baking powder, and nutmeg.
- Beat in egg and vanilla extract to incorporate.
- Spread batter evenly over peaches. Bake at 350°F for 35 to 40 minutes, or until crust is golden brown. Remove from oven and allow to cool on wire rack.