Call it cob­bler or cake, but it’s just peachy

Northwest Arkansas Democrat-Gazette - - STYLE - KELLY BRANT

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.