- 6 large fresh peaches, pitted and cut into eighths
- 1 lemon, zested and juiced
- Batter:
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cups white sugar
- 1 1/3 cups self-rising flour
- 1/3 cup rolled oats
- 2/3 cup whole milk
- Glaze:
- 1/4 cup white sugar
- 2 tablespoons cold water, or as needed to wet topping sugar
- Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
- Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
- Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
- Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
- Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
04/09/2018
recipepes.com
Crisp Peach Cobbler, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
