Tank Cooks Peach Cobbler
Recipe courtesy Mark Bachmeier
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Ingredients:
- 5 to 6 medium peaches, approx 914g
- 1 lemon for juice and zest, only use half for the juice 1 tbsp – 15ml, zest
- 2 cups of Sugar, divided into 400g
- 1 cup of All-Purpose Flour/Plain flour 120g
- 1 cup of milk 237ml
- 1/2 tsp vanilla extract 2g
- 1/2 tsp salt 2g
- 1 tbsp of baking powder 14g
- 1/2 tsp cinnamon 1g
- 1/2 cup of unsalted butter 114g
- A few pinches of nutmeg
Directions:
- Preheat the oven to 375 F/190 C.
- Rinse, dry, and slice the peaches. Peel them if desired and add them to a medium pot on the stovetop. Set the burner temp to medium. Add 1 cup of sugar, the zest from a lemon, and the juice from half the lemon. Stir occasionally and bring the mixture to a boil.
- While the peaches are heating up, in a large bowl, whisk together the flour, salt, baking powder, and the other cup of sugar. Then add the milk and whisk, followed by the vanilla extract, and mix until a smooth batter forms.
- Melt the butter and pour it into a 13×9 baking dish. Pour the batter over the butter, but don't stir it in.
- After the pot of peaches boils, carefully pour the mixture over the peach cobbler batter in the pan. Gently spread out the peaches. Sprinkle with cinnamon and nutmeg, if desired.
- Bake the peach cobbler for 35 to 45 minutes until nice and golden brown.
- Allow it to cool, then serve it up plain or with a scoop of vanilla ice cream. Enjoy!
