This is my favorite time of year: peaches are abundant. So many types, sizes, colors. But nothing beats a Georgia peach for sweetness an texture. I like a little bit of a twist on classic peach cobbler - it's just sometimes called for! Kick it up a bit, make it a little better, whatever works, just do it (with all due respect to Nike.) This recipe I adapted from Paula Deen the Butter Queen. I reduced the amount of butter and sugar and added a little kick with Chipotle powder and cinnamon in the peaches as they cook and added cinnamon and ground ginger to the batter. I also opted to put in a pint of fresh, beautiful raspberries. Tart. Textural. Delicious. The aroma as it cooks is unbelievable.
- 4 cups peeled, sliced peaches (I dice them into 3/4" dice)
- 1 pint fresh raspberries (or blueberries, or blackberries... see where I am going?)
- 1 cup light brown sugar, divided
- 1/3 cup water
- 5 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- 2 Tablespoons ground cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon Ground Chipotle powder
Put the butter in a 3-quart baking dish and place in oven to melt. I use a covered casserole because it makes it easier to store when finished.
Mix remaining sugar, flour, cinnamon and milk, whisking slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes. This is the result:
You can also opt to do the batter on top (as I did in a previous post). Just do what makes you happy. this crust is very "cakelike". I like to turn all the fruit mixture and then serve. To serve, scoop into a bowl and serve with your choice of toppings, or go completely naked and enjoy it as is.
You can also add a pint of any type of fresh berries when you spoon the peaches into the batter and it really turns out equally well each time. ENJOY!