Peach Cobber

Peach Cobbler

As I’ve said before I really love to cook and bake with the whatever happens to be in season. Summer is especially fun and plentiful. Last week we featured fresh corn and tomatoes in a luscious salad and this week, we make use of the delightful and fabulous summer peaches. There is so much you can do with them – not the least of which is a stunning peach cobbler.

In this classic cobbler recipe, the batter puffs up around the fruit, creating a moist cakey top and a gooey, yummy base. Feel free to add some blueberries or blackberries as well!

This cobbler is best served with a dollop of lightly sweetened fresh whipped cream or a scoop of cold vanilla bean ice cream. Celebrate summer with this classic and easy to prepare treat!

Bon Appétit!   Chef Bettina

Southern Peach Cobbler

5 peaches, peeled, cored and sliced (about 4 cups)3/4 cup granulated sugar1/4 teaspoon salt6 Tablespoons butter1 cup all-purpose flour1 cup granulated sugar2 teaspoons baking powder1/4 teaspoon salt3/4 cup milkground cinnamon

Add the sliced peaches, sugar and salt to a bowl and stir to combine. Set aside and allow the peaches to create their own juices with the salt and sugar.

Preheat oven to 350 degrees F. Cut butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. Do not mix. Spoon the peaches and juice over top of the batter – again do not mix – and sprinkle cinnamon generously over the top.

Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel. Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.