Filed under: cherries, dessert, recipe | Tags: clafouti, cobbler, crisp, peaches
Wowee. This was good. Easy too. Unusual steps though.
You put 1/4 cup of butter in a baking dish and warm it in the preheating oven til melted. Take it out.
Peel 9 peaches and chop em up. Cook them on the stove with 1/2 cup sugar. Bring to boil then take off heat.
In a bowl mix 1 cup flour, 1 tbsp baking powder, 1/2 cup sugar. Pinch of salt. Stir in 1 cup of milk then pour the batter over the butter in the dish. Don’t mix it up. Pour peaches over top. Bake in the oven til golden brown. Serve with vanilla ice cream!! Great hot or cold.
This makes a nice cobbler, a sweetish dough, puffy sort of angel food cake like almost. Very different from the sticky oatmeal crisp variety bake. Both have their place, this was a nice change. I recently made two clafoutis–this peach cobbler is in between clafouti and a biscuit type of dough. Here’s last year’s clafouti, and this year’s version. I think I liked this year’s version (I doubled the recipe).
From a recipe here.
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
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