peach overload

Saying that a recipe is foolproof is like a challenge for me to screw it up. I sabotage myself. This was one of those cobblers where you put the fruit on top of the batter, and the batter is supposed to puff up and cover the fruit. But alas, that doesn't happen when you piles tons and tons of peaches on top. It's not I didn't know that it wouldn't work with twice as many peaches as the recipe calls for. I just didn't really think about it until it was done, and then I got all upset that it didn't turn out right.



It was still delicious, largely due to the pool of butter that you pour the batter into. This was a recipe from the Salt Lick Restaurant in Austin, so don't be shocked about the butter. I imagine if I decide to make this same recipe in the winter with the appropriate amount of frozen or canned peaches instead of fresh, it will probably work fine.



But after all, you're just going to scoop the thing into a bowl and dump a bunch of ice cream on it, so who really cares in the end? I figure the ton of fresh peaches will serve to counteract the butter. Recipe after the jump:



Salt Lick Restaurant Peach Cobbler
Adapted from RecipeZaar

Batter
1/2 cup melted butter
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg

Filling
1 (28 ounce) can drained sliced peaches, or equivalent frozen or fresh
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch pan.

Mix together flour, sugar, baking powder and salt. Stir in milk and egg. Pour evenly over melted butter.

Combine peaches, sugar and spices and spread over batter - DO NOT STIR! Bake for 35 to 45 minutes until batter comes to the top and is golden brown.

Serve warm with ice cream.