Pizza Chef
Super Site Supporter
the local crop is just starting.
don't recall where this recipe came from, but it's really simple and really good.

you need:
4-6 ripe peaches (depending on size)
don't even think about canned, etc - if the peaches don't twist off the stone, don't bother
wash & peel, cut into wedges
sprinkle with 1/4 cup/25 g granulated sugar
refrigerate minimum 2 hours, preferable overnight.

pre-heat oven to 400'F/205'C
while the oven is heating
melt 1/2 stick / 115 g unsalted butter

in a bowl, combine
1 cup/100 g brown sugar
1/4 cup/25 g granulated sugar
1/2 cup / 65 g AP flour
pinch of salt
mix well

when the oven is hot & ready:

add 1/2 cup / 115 ml milk and mix well
stir in 1/2 tsp / 2.5 ml almond extract

in a roughly 9x9 (4x4 cm) pan/casserole
pour butter into bottom & spread around
add batter
add sliced peaches / juice & distribute evenly

into the oven for 30 minutes +/- five minutes
the batter puffs up around the peaches (collapses on cooling)
the sugary bits should bubble around the edges
the batter should brown slightly

allow to cool prior to service - whipped cream, etc as desired.

simple, easy, really good.
do not use wooden peaches!


Pizza Chef
Super Site Supporter
>>cobbler -

I guess that's the best description. typically for a cobbler you put the fruit on the bottom and the batter/dough on top - the batter in this is pourable and the fruit goes on top ('sinks in')