MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Buttermilk Peach Cobbler
Categories: Fruits, Pastry, Desserts, Dairy
Yield: 7 servings

2 lb Fresh peaches; pitted,
- sliced (peeling is
- optional)
+=OR=+
6 c Frozen peach slices
1/2 c (110 g) dark brown sugar;
- packed
3 ts Fresh lemon juice
1/2 c (113 g) unsalted butter
1 1/2 c (187 g) A-P flour
1 c (200 g) granulated sugar;
- more for sprinkling
1 tb Baking powder
1 ts Fine sea salt
1 1/2 c (355 mL) buttermilk
1/2 ts (to 1 tS) flavoring; such as
- freshly grated nutmeg,
- citrus zest, cinnamon
- ginger or vanilla, or 1/4
- teaspoon almond extract

Set the oven @ 350ºF/175ºC.

In a large (10" to 12") well-seasoned cast-iron skillet
or nonstick pan over medium heat, combine the peaches,
brown sugar and lemon juice. Bring the mixture to a
simmer, stirring constantly, until the sugar melts and
the liquid thickens slightly, 2 to 4 minutes. Pour
peaches and liquid into a bowl and set aside. Taste a
peach slice; if it seems flat, add another squeeze or
two of lemon until bright and lively.

Using the same pan (you don’t need to wipe it out), melt
the butter over medium heat, swirling the pan
occasionally, and let it cook until it smells very
nutty, turns golden brown and flecks of dark amber
appear, 2 to 4 minutes. Turn off the heat and reserve
the brown butter in the pan.

In a mixing bowl, whisk together the flour, granulated
sugar, baking powder and salt. Pour in buttermilk and
any flavorings you like, and mix just until combined.

Scrape the batter on top of the brown butter in the pan,
but don’t mix it in. The butter will rise and cover some
of the batter at the pan’s edges, and this is good.
Scatter the peach slices and their juices on top of the
batter without stirring. Sprinkle with a little more
sugar if you like, for crunch.

Bake until the cobbler is golden brown on top, 50 to 60
minutes. Transfer the pan to a wire rack to cool
slightly. Serve warm or at room temperature.

By: Melissa Clark

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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