Brown Butter Peach Cobbler

As summer peaches lure you, one of the best ways to eat them is in a cobbler. This is based on the great food blog, Rainbow Plant Life (check it out!) - with a few mods on my part, especially, toning down the sugar amount a bit. She added blueberries - a great idea - but I had none on hand. This is a simple, fast and delicious dessert, especially good served with vanilla ice cream!

4-5 peaches, just barely ripe

1/3 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg (ideally rashly grated)

1/2 tsp ground ginger

Dry ingredients:

1-1/2 cup all purpose flour

2/3 cup rolled oats

3/4 cup cane sugar

1/2 tsp kosher salt

2 tsp baking powder

10 Tbsp butter

1-1/4 cup whole milk (or almond/oat milk)

2 tsp pure vanilla extract

few Tbsp pipitas (roasted pumpkin seeds for garnish (optional)

Half, pit and then slice the peaches about 1 cm thick. Place in a large bowl and toss with the sugar and spices.

Allow to rest for at least 30 minutes, stirring from time to time with a spatula.

Meanwhile mix the dry ingredients in a medium bowl. Preheat oven to 375F.

Melt the butter in a 10-inch cast iron skillet. Allow to cook over medium-low heat until the frothing stops and the bubbling begins in earnest. Be careful here to allow the butter to brown just a bit but not too much. Less is better. Remove from heat.

Add the milk and vanilla to the dry ingredients just until mixed through.

Ladle the batter into the butter in random 1/3 cup dollops.

Then arrange the peaches on top. Arrange as per your fancy, but in an even layer. Don’t forget to spatula out all the macerated juices collected from the peaches, and swirl on top. Garnish with pepitas, if desired.

Bake for about 40-50 minutes.

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