Always a hit! Sandy’s version of peach cobbler starts with a layer of cakelike pastry: moist and delicious—never dry! It’s spiced with nutmeg and cinnamon to accentuate the warm flavor of the peaches and simply can’t be beat when accompanied by a scoop of ice cream. We recommend trying cinnamon ice cream for the ultimate flavor combination!

　　

Ingredients

makes 6 to 8 servings

　　1/2 cup (1 stick) unsalted butter, melted

　　2 cups sugar

　　1 cup all-purpose flour

　　2 teaspoons baking powder

　　1/4 teaspoon salt

　　2/3 cup whole milk, at room temperature

　　1 large egg, at room temperature

　　1 (28-ounce) can sliced peaches, drained

　　2 teaspoons ground cinnamon

　　1/2 teaspoon ground nutmeg

　　Confectioners’ sugar

　　

Step 1

Preheat the oven to 350°F. Pour the melted butter into a 9 x 13-inch casserole dish and set aside.

　　

Step 2

In a large bowl, combine 1 cup of the sugar, the flour, baking powder, and salt. Stir in the milk and egg. Pour the mixture evenly over melted butter in the pan.

　　

Step 3

In a separate medium bowl, combine the remaining 1 cup sugar, the peaches, cinnamon, and nutmeg. Spread the peaches over the batter. Bake for 35 to 45 minutes, until the crust is golden brown and the edges are bubbling.

　　

Step 4

Let the cobbler cool for 5 minutes before dusting lightly with confectioners’ sugar.

　　

note

Step 5

Great for freezing! See our Freezer Tips on pages 23–27.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.