Breakfast
Peaches and Cream Cobbler
The Highlands
14000 Woodland Drive
Guerneville, CA 95446
highlandsresort.com
- RECIPE YEAR: 2015
- RECIPE BY: Lynette McLean
- YIELD: Serves 6
This is a delectable cross between a cobbler and a cake. We found it online and of all the recipes we try each year, this one actually turned out to look just like its photo! Use whatever fruit is in season, but you'll want to have some color contrast with your fruit. You can make the dish ahead and the recipe doubles nicely (just use a large enough baking dish or two 8-inch square dishes).
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 3 cups peeled and sliced peaches
- 1 1/2 cups water
- 1/2 cup firmly packed brown sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon freshly grated nutmeg
- Heavy cream or ice cream for serving
Directions:
Preheat the oven to 400°F. Coat an 8-inch square baking dish with nonstick cooking spray or grease with butter. In a large bowl, stir together the flour, 1/2 cup of the granulated sugar, the baking powder, salt and cinnamon. Stir in the milk until barely combined. Add the peaches and stir until well combined. Pour into the prepared baking dish and spread evenly. In a saucepan over high heat, combine the water, the remaining 1/2 cup granulated sugar, the brown sugar, butter and nutmeg. Bring to a boil, stirring to dissolve the sugar. Pour over the top of the batter and fruit. Bake until the cobbler is nicely browned and bubbling in the center and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Serve the cobbler warm or cold with cream or ice cream. The cobbler can be made a day in advance and served at room temperature.
