Caramelized Peach Snickerdoodle Cobbler
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30-40 minutes @ 375 |
| Source | What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 252) |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 6 medium peaches, thinkly sliced, or 2 (10 oz) bags frozen peaches
- 2/3 c packed brown sugar, divided
- 3 T cornstarch
- 2 t pure vanilla extract
- 1 1/2 t ground cinnamon, divided
- 1 c all-purpose flour
- 1 1/2 t baking powder
- 3/4 t kosher salt
- 1/2 c unsalted butter, melted
- 1/2 c buttermilk
- 1 T granulated sugar
- 1 pint vanilla ice cream, for serving (optional)
Preparation
Preheat the oven to 375.
In a 10-inch pie dish or ovenproof dish of any kind, combine the peaches, 1/3 cup of the brown sugar, cornstarch, vanilla, and 1/2 teaspoon of the cinnamon. Toss to combine and coat the peaches evenly.
In a large bowl, combine the flour, remaining brown sugar, baking powder, 1/2 teaspoon of the cinnamon, and 1/2 teaspoon of the salt. Stir in the melted butter and buttermilk. Whisk until smooth.
Use a spatula to scrape the batter from the bowl on top of the peaches, covering them. Bake for 30-40 minutes, until the topping is browned and the juices are bubbling around the edges of the pan.
In a small bowl, stir together the remaining cinnamon, sugar, and remaining 1/4 teaspoon salt.
Remove the cobbler from the oven and immediately sprinkle the cinnamon-sugar on top. Let rest for 5 minutes, then scoop into bowls. Serve topped with ice cream, if desired.
