I learned the art of easy cobblers (among other things) from Nathalie Dupree. It’s my go to dessert for summer parties.
Easy Peach and Oats Cobbler
Makes: 8 servings
- ½ Cup unsalted butter
- 1 Cup all-purpose soft-wheat flour (such as White Lily)
- 1¼ Cups granulated sugar
- ¾ Cup uncooked old-fashioned oats
- 1 TBSP plus ½ teaspoon baking powder
- ½ tsp ground cinnamon
- ⅛ tsp table salt
- 1½ Cups whole milk
- 1 tps vanilla extract
- 4 Cups peeled, pitted, and sliced peaches (1 1/2 pounds frozen, thawed)
- 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.
Easy Peach and Oats Cobbler Copyright © Rebecca Lang Cooks | rebeccalangcooks.com