(Maybe the World’s Best) Peach Cobbler
Eons ago, an old boyfriend of my sister Nancy’s was craving Peach Cobbler the way his mother had made it. Many attempts and long searching turned up a recipe with a poured crust! Many years have passed, the boyfriend is long gone, but the recipe prevails. I added wheat germ back when it and honey were considered ultra-hip and healthy, but I still like the nutty taste the wheat germ imparts to one of my all-time favorite summer desserts. Although you can sub frozen or canned peaches in winter, there’s really no substitute for fresh peaches!
makes 12 servings (at least!)
5 cups sliced, peeled peaches
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon Saigon cinnamon (I use Vann’s)
1/4 teaspoon ground mace
1 extra large egg
1/2 cup unbleached flour
1/2 cup clover honey
1/4 cup toasted wheat germ
3 tablespoons melted unsalted butter
2 teaspoons Rumfords baking powder
1/8 teaspoon fine sea salt
1/3 cup whole milk
1. Heat oven to 375 degrees F. Butter a 9 x 13-inch baking dish. Combine peaches with 1/4 cup honey and the spices. Put into the baking dish.
2. Beat egg with 1/4 cup warmed honey, butter and milk. Sift flour with baking powder and salt. Stir in wheat germ. Mix into egg mixture. Spread batter smoothly over fruit. Bake in preheated oven for 30 minutes, or until crust is crisp and golden brown. Serve warm with whipped cream, or ice cream.
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