Basic (peach) cobbler courtesy of the reader notes (Judith) on the NY Times Cooking Peach Cobbler recipe.
Ingredients:
PEACHES/ TOPPING:
- about 2 lbs of peaches, cut up. You can peel or not. I don't.
- Toss with 1/2 c sugar
- 4 oz butter, soft or cold, doesn't matter, but cut it up
- You can add some ground ginger (~1 tsp) into that maceration mix.
- I think that some cut up candied ginger would be really awesome in this topping/ fruit part. I'd say a half cup.
Toss all these and let sit for at least 30 minutes. The sugar will pull out LOTS of juice.
BATTER:
- 2 c flour
- 1 c sugar
- 2 tsp baking POWDER
- 1 tsp salt
- 1 tsp nutmeg (One time, I didn't have ground nutmeg and we were in a hurry, so I added mace instead, it really depends on your preference)
- 1 stick of butter, cold. Cut it up and work it into the dry ingredients so that it eventually resembles sand. This can be done by hand or in a food processor.
Add into the dry ingredients.
- 1 c milk mixed with
- an egg.
- If you want to add 1 tsp of vanilla or almond extract, that'd be a good addition.
ASSEMBLY: Put some batter on the bottom of the pan. I used a 10.5“ cast iron skillet. Then load peaches on top of that. Scrape in all that sugary, peachy goodness, including the juices. It'll all be soupy. Dump the rest of the batter on top of that.
Bake for about 50 minutes, do the knife test, it could go for as long as an hour. As you saw, you probably need to put a baking sheet underneath to catch the sugar syrup that bubbles over - YUM!
This recipe can be hacked to use almost any fruit, especially something juicy, like berries. I bet it'd even work OK with apples or pears, although you may need to add some liquid (like a liquor?) to the fruit maceration mix.