Call it cobbler or cake, but it’s just peachy
For the better part of a month I’ve been eating a steady diet of peaches and tomatoes. A minimum of two each per day.
But a recent purchase of peaches was ripening faster than I could eat them, even at my gluttonous pace. Faced with more than a pound of peaches that needed to be consumed right that minute, I had two options: cook or freeze.
My freezer was already crammed full with ice cream, homemade freezer jam, popsicles and busyday dinners like burritos, enchiladas and lasagna, so cook it was.
Technically this is a cobbler — the fruit is on the bottom — but it bakes up light and fluffy like a cake. So I’m calling it a cobbler cake.
Brown sugar, vanilla and cinnamon enhance the peaches’ aromatic flavor without overwhelming it.
It is perfect served warm with a scoop of sea salt caramel ice cream.
Peach Cobbler Cake
3 tablespoons butter, divided use
4 average size peaches, about 1 ¼ pounds, pitted and sliced (no need to peel) ¼ teaspoon ground cinnamon ¼ teaspoon vanilla powder OR
½ teaspoon vanilla extract ½ cup brown sugar (not packed)
1 ½ cups Bisquick or other baking mix
1 cup milk (I used 2 percent) 2 tablespoons granulated sugar
Heat oven to 350 degrees. Melt 1 tablespoon of the butter in an oven-safe skillet (I used an 8-inch cast-iron skillet).
Meanwhile, toss the peaches with the cinnamon, vanilla and brown sugar.
In a small bowl, stir together the baking mix, milk and sugar.
Swirl the melted butter to coat skillet. Add peach mixture. Cut the remaining 2 tablespoons of butter into cubes. Dot peach mixture with cubed butter. Pour batter over peaches. Place skillet on a baking sheet (to catch drips) and bake about 45 minutes or until a wooden pick inserted near the center comes out clean or with a few crumbs.
Serve warm or at room temperature.
Makes about 6 servings.