Warm peach cobbler with vanilla ice cream is what my childhood summer's were made of. We would get the best peaches and my grandma knew just what to do! Here I take her classic recipe and add a few variations. Plus, since it's the beginning of peach season and I can only get cling on pits, I show you how to use them to make a tasty whip cream!
4 cups peaches, chopped (chop small + you don't need to peel!)
1 cup all purpose flour
1 cup light brown sugar
1 tablespoon baking powder
pinch of salt
1 cup milk
1/4 pound of butter (1/2 cup or 1 stick)
1 tablespoon lemon juice
1 teaspoon almond extract
1. Preheat oven to 375 F.
2. Whisk together flour, brown sugar, baking powder, and salt in a medium bowl. Add milk and whisk only until incorporated.
3. Bring the peaches, white sugar, lemon juice, and almond extract to a boil in a small sauce pan.
4.. Melt butter in a 12" cast iron skillet, or 9 X 13 inch baking dish.
5. Pour batter onto of melted butter, don't sir! Then top with boiling peach mixture, but don't stir!
6. Bake for 35-45 minutes or until bubbly all around and golden on top.
Serve warm with vanilla ice cream or freshly whipped cream.
Peach Whip Cream
Pits with peach flesh still on
1/2 cup of cream
1/4 cup of powdered sugar
1. Soak the peach pits in the cream for 30 minutes to overnight.
2. Strain pits and push agains a strainer to extract extra juice and flesh.
3. Add powdered sugar and whip!