Susie Csorsz Brown
Yep, this cobbler baking in the oven is a perfect way to start a morning. It reminds me so much of a blueberry cobbler my sister used to make, ingredient-wise, but that resulted in an achingly sweet dessert. This one? Bright tangy fruit bakes into soft but not syrupy cake, yielding a combination that you are going to want to put on repeat.
I know, too, that you are thinking 'Why on earth would you put in a recipe with peaches in October?!' Well, I've written this to include just frozen peaches. You could, sure, make this with fresh next summer. Also you could add any berries to this, or use other fruit you have on hand like mango and pineapple or plums. When using frozen berries, just proceed as written, but baking time might increase by a few minutes.
Serves 4-6 Ingredients
1 tsp cinnamon 2 tablespoons granulated sugar 1 pound peeled, sliced peaches (frozen or fresh) 1 tablespoon (14g) lemon juice pinch of salt Cake 2 large eggs 1/2 cup light brown sugar 3 tablespoons coconut oil, melted 1 teaspoon vanilla extract 1/4 teaspoon almond extract, optional 1 1/2 cups All-Purpose Flour (or 1/2 cup wheat flour + 1 cup AP flour) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/3 cup toasted walnuts or pecans, coarsely chopped coarse sugar, for sprinkling on top
Preheat the oven to 350°F. Lightly grease a 9 x 13 pan. Set aside.
To make the filling: Combine all of the ingredients. Set the filling aside.
To make the cake: Whisk together the eggs, sugar, coconut oil, and extracts. Whisk together the flour, baking powder and salt.
Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.
Pour the batter into the prepared pan. Spoon the peaches and any accumulated juices on top. Sprinkle with coarse sugar, if desired.
Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.
Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired. Cover any leftovers, and store at room temperature for several days. Enjoy!