Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.
- 1 Pound Peaches, skin on, pitted and sliced ⅓-½ inch thick (about 2 large or 3 small peaches)
- 15g brown sugar (dark or light)
- 25g granulated sugar
- Pinch of salt
- ½ tsp ground cinnamon
- ¼ tsp ground or freshly grated nutmeg
- Zest of ½ lemon
- 45g New Deal Distiller’s Workshop Brandy
- 113g (1 stick) unsalted butter, browned
- 125g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 245g (1 cup) whole milk
- 1 ½ tsp vanilla extract
- 175g sugar
- Zest of ½ lemon
- Preheat oven to 375F
- In a small saucepot over medium-high heat, melt the butter. Whisk frequently to prevent the butter solids from sticking to the bottom of the pot. Once the butter is fragrant and the solids have turned a pale golden brown, remove from heat and pour into an 8×8 inch baking dish and set aside.
- Prepare the peach topping in a bowl by tossing together the peaches, sugars, spices, zest, and brandy. Set aside.
- Prepare the cake batter. In a bowl, whisk together flour, baking powder, salt, sugar, and lemon zest. Whisk in milk and vanilla until just combined and no lumps remain.
- Pour the batter into the pan and use a spatula to gently swirl the batter and brown butter together.
- Spoon the peaches and juices over the top of the batter.
- Bake at 375F for 45 minutes-1hr until deeply golden brown and a toothpick or cake tester inserted into the center batter comes out clean, or registers 200F on an instant read thermometer.
- Let cool slightly and serve warm with whipped cream or ice cream.
Don’t have an 8×8 inch pan? A 9×9 inch pan or a 9 inch round cake pan would work just fine. For a larger dessert that feeds a crowd, double the recipe and bake in a 9×13 inch baking dish. This cobbler would be equally as delicious with nectarines or berries!