SCHOLL ORCHARDS PEACH COBBLER

peachCobbler

Adapted by Carrie Havranek | Makes 1 cobbler

½ cup unsalted butter
¾ cup fl our
2 teaspoons baking powder
¼ teaspoon salt
1 cup sugar
¾ cup milk
½ teaspoon vanilla
2 to 2½ cups fresh sliced peaches, skin on if desired (about 3–4 baseball-sized peaches)
¼ teaspoon nutmeg
1 tablespoon lemon juice

Preheat oven to 350°. Place the butter in an 8” x 8” square pan and put it in the oven to melt as the oven preheats. In a medium bowl, sift the fl our, baking powder and salt, and then mix in ¾ cup sugar. Fold in the milk and vanilla, stirring just until everything’s moistened.

Slice the peaches and toss gently with the remaining ¼ cup sugar (or more, depending on sweetness), nutmeg and lemon juice in a second, larger bowl.

Remove the pan with the melted butter from the oven and pour the batter mixture over the melted butter. Do not mix. Carefully place the peaches on top of the batter; do not stir. Bake until golden brown and puffy, about 45–55 minutes.

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