Peach Cobbler

Does anything conjure up summer like the taste of warm peaches? Since June is around the corner, I am ready for warm, lazy days. We are still chilly in Seattle, so in an effort to satisfy my increasing (premature, I know!) summer cravings I am making peach cobbler.

This is not a traditional cobbler, more of a clafouti cousin. Frozen peaches are necessary right now since it’s not peach season yet, but when fresh are available choose those. The edges of the cobbler bake into a buttery crisp and the middle is soft peach bliss. This is best served the day it is baked, preferably right out of the oven with a dollop of crème fraiche or softly whipped cream. Indulge in an early bite of summer!


Peach Cobbler
Serves 8

2 ¼ pounds ripe peaches, pitted and cut into ¼ inch slices (or defrost unsweetened, organic frozen peaches)
2 tablespoons fresh lemon juice
¼ cup granulated sugar
¼ cup (½ stick) unsalted butter
1 cup whole wheat pastry flour (you can also use all-purpose flour or a mix of both)
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
½ teaspoon cinnamon
Crème fraiche or whipped cream for serving

Preheat oven to 375 degrees. In a medium mixing bowl, stir peaches, lemon juice and sugar together and set aside. Drop butter into a 9x13 baking dish and put in the oven to melt. Remove when melted.

In another mixing bowl, whisk together the flour, brown sugar, baking powder, salt, milk and cinnamon just until combined. Pour the batter over the butter (do not stir), then pour the peaches and any juices over the batter (do not stir).

Bake until the cobbler is bubbling and the top is golden, 30-35 minutes. Serve with crème fraiche or whipped cream.