What did I do on the hottest Sunday of August, so far? I baked a cobbler! Super practical, I know. :)
The inspiration for this recipe was a juicy basket of sunset-coloured Niagara peaches that I picked up from the market the other day. This represents my second attempt at a Peach Cobbler. (We need not speak of the first.) Fortunately, this attempt was blog-worthy.
I hope you’re enjoying the end of summer!
8-10 peaches, sliced into wedges (if you like a lot of fruit, you can add as many as 12)
3/4 c packed brown sugar
1/2 c all-purpose flour
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1 1/2 c all-purpose flour
1 tsp baking powder
1 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp salt
1 c Earth Balance, room temperature (butter is fine too)
2/3 c white sugar
2 tsp vanilla
1.Preheat oven to 350 degrees. Set aside large baking dish.
2.Slice and set aside peaches in a medium-sized bowl.
3. In a small bowl, stir together brown sugar, flour and spices. Sprinkle over the peaches and stir until covered. Tumble peach mixture into baking dish and flatten to form an even layer.
4.In a large bowl, whisk together flour, baking powder and spices.
5.Using a stand mixer, beat Earth Balance until smooth, about 1 minute. Add sugar and beat another 1-2 minutes. Add one eggs at a time. Add vanilla.
6. Add a little of the dry ingredient to the wet mixture at a time. Careful not to over-mix.
7. Spoon heaping tablespoons over the peaches, leaving a couple of cms of space between each spoonful, to allow room for the topping to swell. (This is why it’s important to use a baking dish that is a bit larger. Otherwise the topping will end up looking like a slab of cake.)
8. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes. If you find the topping isn’t golden enough for your liking, broil in high for a couple of minutes, but keep a close eye on it. Let stand for about 10 minutes before serving. This cobbler would pair very well with some cardamom whip cream or a scoop of vanilla ice cream. I had mine with a strong cuppa. Enjoy!