Picked at the peak of their freshness and natural goodness, our local CT-grown peaches take center stage in this interpretation of a classic dessert from the bakers at King Arthur Flour. This cake-style cobbler is wonderfully moist, light and tender, and above all, delicious! To make it even more scrumptious, serve slightly warm with a dollop of fresh whipped cream or a scoop of ice cream.
2 tablespoons melted butter, for the pan
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 cups peeled, sliced peaches
1 tablespoon lemon juice
pinch of salt
2 large eggs
3/4 cup granulated sugar
3 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
coarse white sparkling sugar and/or cinnamon-sugar, to sprinkle on top
Preheat the oven to 350°F. Lightly grease a 9″ round pan that’s at least 2″ deep. If the pan isn’t 2″ deep, use a 9″ square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.
To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.
To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.
Whisk together the flour, baking powder and salt. Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition. Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired. Spoon the peaches (with any accumulated juice) on top. Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown. Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Cover any leftovers, and store at room temperature for several days. Freeze for longer storage.