One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
Today I borrowed a recipe from Pam of ThreeManyCooks. I don't remember many peach cobblers as a child... growing up in the northeast without air conditioning constituted very little summertime baking for my mom! Nonetheless, I've experienced many a peach cobbler since my arriving in one of the 'lower states'. This is an easy and delicious version sure to grace my table again and again. I halved the recipe and made 4 individual servings instead of a big dish of this wonderful dessert. A little cream (heavy or ice) is the perfect accompaniment. Thank you, Pam!
4 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup sugar, plus 1 tablespoon
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon almond extract, divided
1 large peach
Adjust oven rack to lower middle position and heat oven to 350 degrees. Put 1 tablespoon butter in each of 1-cup ramekins. Place ramekins on a baking pan and set them in oven to melt.
Meanwhile, whisk flour, 3/4 cup of sugar, baking powder, and salt in small bowl. Whisk in milk and 1/4 teaspoon almond extract until smooth. Toss peaches with remaining 1 tablespoon of sugar and 1/4 teaspoon almond extract. When butter has melted, remove pan holding ramekins from oven. Divide batter evenly among ramekins; arrange fruit over batter. Bake until batter turns golden brown, 40 to 45 minutes. Serve warm or at room temperature with heavy cream or lightly sweetened whipped cream.