market gourmet

Dot’s Peach Cobbler with Crystallized Ging

From The Red Truck Bakery Farmhouse Cookbook by Brian Noyes ($28, Clarkson Potter/Publishers, 2022)

60 min

prep time serves 8

8 Tbsp (1 stick) unsalted butter 4 large ripe peaches, peeled, pitted, and cut into medium slices (about 3 c) 1¼ c sugar, divided 1 Tbsp plus 1½ tsp finely chopped crystallized ginger 1 c unbleached allpurpose flour 2 tsp baking powder ½ tsp kosher salt 1 c whole milk 1 tsp pure vanilla extract

Vanilla ice cream, for serving (optional) 1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish. 2. In a large bowl, combine peaches, ¾ cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly. 3. In a separate large bowl, whisk together flour, remaining ½ cup sugar, baking powder, and salt. 4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.

5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit. 6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking. Serve warm with ice cream, if desired. Kitchen Note: This cobbler is made in a different style, with a thin butter-based batter that rises up through the fruit while baking.

Per serving (without ice cream): 346 Calories, 3 g Protein, 56 g Carbohydrates, 43 g Total sugars (31 g Added sugars), 2 g Fiber, 13 g Total fat (8 g sat), 256 mg Sodium, ★★ Phosphorus, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Folate