This is my mom’s recipe for what she calls a “dump cobbler,” where all you do is mix the batter, dump the fruit on top, and pop it in the oven. It’s soft and moist—almost like a pudding—with big peach flavor. Try different summer fruits, like cherries, blueberries, blackberries, or plums, in place of the peaches. Serve with Farm-Stand Peach Ice Cream (page 363) or lightly sweetened whipped cream.
Recipe information
Yield
serves 6 to 8
Ingredients
Filling
Batter
Preparation
Step 1
Preheat the oven to 375°F.
Filling
Step 2
Melt the butter, pour it into a 2-quart soufflé or deep casserole dish, and brush over the bottom and sides of the dish to coat evenly.
Step 3
Peel and slice the peaches. Toss with the sugar and lemon juice and let sit for 10 to 15 minutes, until the peaches start to release their juices and the sugar is no longer grainy.
Batter
Step 4
Combine the flour, 1/2 cup of the sugar, the baking powder, salt, cinnamon, and nutmeg in a large bowl and stir to mix. Whisk the milk and egg in a separate bowl. Stir the milk mixture into the flour mixture until just combined.
Step 5
Pour the batter into the prepared dish and dump the peaches in the center of the batter; do not stir. Sprinkle with additional sugar, dot with the butter, and bake for 40 to 45 minutes, until the batter has risen over the peaches and is golden brown. Remove from the oven and serve warm.
