Easy Peach and Oats Cobbler
I learned the art of easy cobblers (among other things) from Nathalie Dupree. It’s my go-to dessert for summer parties.
Serves 8
Ingredients:
- ½ c. unsalted butter
- 1 c. all-purpose soft-wheat flour (such as White Lily)
- 1¼ c. granulated sugar
- ¾ c. uncooked old-fashioned oats
- 1 tbsp. plus ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ⅛ tsp. table salt
- 1½ c. whole milk
- 1 tsp. vanilla extract
- 4 c. peeled, pitted, and sliced peaches (1½ lb. frozen, thawed)
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Instructions:
- Preheat the oven to 375°F. In a 10-inch cast-iron skillet, melt the butter in the oven while it’s preheating. Once the butter is melted, remove the skillet from the oven.
- Whisk together the flour and next 5 ingredients in a bowl. Whisk in the milk and vanilla.
- Pour the batter over the melted butter in the hot skillet. (The butter will sizzle slightly and rise over the sides of the batter.) Arrange the peaches evenly over the batter.
- Bake at 375°F for 45 to 50 minutes or until deep golden brown and shimmery with tiny bubbles. Serve hot, warm, or at room temperature.
