I was inspired to make this lovely dessert after reading Conor Bofin’s, One Man’s Meat, post on Apricot Tart Tatin. Apricots are no longer in season, but I did have some peaches from my orchard! This is my first harvest of peaches from an Elberta Peach tree that is now 7 years old! Being that I am a bit crippled with my foot in a wrap, I decided on a cobbler rather than a tart tatin because I cannot stand for too long! When I mentioned to Conor that I was going to try a recipe with peaches, he told me that they have a tendency to be a bit bitter. I solved that issue with a bit of agave nectar! So let’s head into the kitchen to make peach cobbler!
1 stick of butter
1 cup of flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sliced fresh peaches
1 1/2 tsp agave nectar
1 cup milk
1 cup sugar
Preheat the oven to 350 degrees. Take the stick of butter and cut into quarters and place in a 9 x 13 baking pan.
Combine the flour, baking powder and salt. Blanch the peaches and remove the skin. Slice into a bowl and add the agave nectar and mix.
Fuzzy photo of sliced peaches with agave
Combine and set aside. Then add the milk and sugar to the flour mixture.
When the oven is hot, place the pan into the oven to melt the butter. When the butter is melted, rock the pan to fully coat it.
Then pour in the batter. With a spoon, spread the floating butter across the top.
Batter added to pan
Top with the peaches.
Top with peaches
The peaches will sink a bit. Make sure that you cover the top evenly so that you get peaches in every bite! Place this in the oven and bake for about 35 minutes, or until browned.
Right out of the oven!
Remove from the oven and let cool. Serve this up warm!
Serve it up!
Doesn’t that look really good? The flavor of the cobbler is soft and the peaches are robust! Please let me know if you try this recipe!
Have a terrific Tuesday! Thank you for dropping in! Be well! ^..^
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