When peaches are in season, it's time to make peach desserts, especially cobblers, crisps, and crumbles. If you want to make them with frozen peaches, that is perfectly fine.
To peel fresh peaches, cut an x in the top of each peach and put them in boiling water for 1 minute. Remove, let cool, and the skin peels off so easily. . .and no waste.
Peach Filling
6 to 8 peaches, peeled, seeded and cut into ¼-inch thick slices
¾ cup granulated sugar
½ t ground cinnamon
¼ t ground nutmeg
¼ t sea salt
1 t lemon juice
Batter
1 cup all-purpose flour
½ cup granulated sugar
2 t baking powder
¼ t sea salt
¾ cup whole milk
½ t pure vanilla extract
Preheat oven to 350 degrees F.
Put the 4 tablespoons butter in a 2 quart baking dish and place in oven for 10 minutes to melt.
Meanwhile, simmer the peaches, sugar, cinnamon, nutmeg, and salt until sugar dissolves. Remove from heat and stir in the lemon juice.
In a large bowl, mix together the flour, sugar, baking powder, salt, milk, and vanilla.
Remove baking dish from oven and pour the batter in an even layer over the melted butter.
Spoon the peaches, along with their juices, evenly over the top of the batter.
Bake in oven for 40 to 45 minutes or until batter is golden and peach juice are bubbling.
Serve warm with vanilla ice cream.
Serves 6 to 8
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