Nothing says summer like a delicious Peach Cobbler. TULA Director of Operations Kate Burgess swears by this recipe by Ellen Jackson of the Grand Central Baking Book. So much so that she automatically doubles the recipe every time that she makes it....and we think you should too! Give it a try...we promise you won't regret it.
1 cup granulated sugar
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 egg, lightly beaten
2 pounds peaches (about 4 large peached), pitted and sliced
2 tablespoons freshly grated nutmeg
1/4 cup (2 ounces or 1/2 stick) unsalted butter, melted
Preheat the oven to 350 degrees.
Butter a 9-inch deep-dish pie pan or an 8-inch square pan.
Make the Topping:
Measure the sugar, flour, 1/4 teaspoon of the salt, and the baking powder into a bowl and whisk to combine.
Drizzle the beaten egg over the dry ingredients while stirring with a fork to partially combine.
Assemble the cobbler:
Toss the peaches with brown sugar, nutmeg, and the remaining salt.
Arrange the peaches in an even layer on the bottom of the pan.
Scatter the topping over the peaches as evenly as possible.
Drizzle the melted butter all over, trying to get a bit into each area of the pan.
Bake for about 50 minutes, until the top is golden brown and the fruit is bubbling around the edges of the pan.
Let the cobbler cool slightly before serving.