Summer has ended. Fall has begun.
Peach cobbler is the perfect combination of lingering summer stickiness and earthy autumn spices.
- 1/2 cup unsalted butter, melted
- 1 cup unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- a pinch of sea salt
- 1 cup soy milk (or regular milk but we don't usually have regular milk in the fridge)
- 4 cups pitted and thinly sliced fresh peaches (about 3-4 large peaches)
- zest from 1 lemon (zest first, then juice - it's easier)
- juice from 1 lemon (the one that's now naked from being zested)
- dash of ground cinnamon
- dash of ground nutmeg
Preheat oven to 375 degrees.
Pour the melted butter into a 13x9x2-inch baking dish (Note: I may have used 5ish cups of peaches and that combined with this size of baking dish led to a slight volcano of peach juice erupting in the oven...to avoid overflow, perhaps aim more closely to 4 cups of peaches or use a bigger baking dish!).
In a medium bowl, combine the flour, 3/4 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
In a small saucepan, combine the peaches, lemon juice, lemon zest, cinnamon, nutmeg, and remaining sugar and bring to a boil over high heat, stirring constantly for a few minutes. Pour the peaches over the batter but do not stir them together.
Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.