MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Buttermilk Peach Cobbler
 Categories: Fruits, Pastry, Desserts, Dairy
      Yield: 6 Servings

      2 lb Fresh peaches; pitted,
           - sliced (peeling is
           - optional) -OR-
      6 c  Frozen peach slices
    1/2 c  Dark brown sugar (110 g);
           - packed
      3 ts Fresh lemon juice
    1/2 c  Unsalted butter (113 g)
  1 1/2 c  A-P flour (187 g)
      1 c  Granulated sugar (200 g);
           - more for sprinkling
      1 tb Baking powder
      1 ts Fine sea salt
  1 1/2 c  Buttermilk (355 ml)
    1/2 ts Flavoring; up to 1 ts, such as
           - freshly grated nutmeg,
           - citrus zest, cinnamon
           - ginger, or vanilla -OR-
    1/4 ts Almond extract

  Set the oven @ 350 F/175 C.

  In a large (10 to 12") well-seasoned cast-iron skillet or nonstick
  pan over medium heat, combine the peaches, brown sugar, and lemon
  juice. Bring the mixture to a simmer, stirring constantly, until
  the sugar melts and the liquid thickens slightly, 2 to 4 minutes.
  Pour peaches and liquid into a bowl and set aside. Taste a peach
  slice; if it seems flat, add another squeeze or two of lemon until
  bright and lively.

  Using the same pan (you don't need to wipe it out), melt the butter
  over medium heat, swirling the pan occasionally, and let it cook
  until it smells very nutty, turns golden brown and flecks of dark
  amber appear, 2 to 4 minutes. Turn off the heat and reserve the
  brown butter in the pan.

  In a mixing bowl, whisk together the flour, granulated sugar,
  baking powder, and salt. Pour in buttermilk and any flavorings you
  like, and mix just until combined.

  Scrape the batter on top of the brown butter in the pan, but don't
  mix it in. The butter will rise and cover some of the batter at the
  pan's edges, and this is good. Scatter the peach slices and their
  juices on top of the batter without stirring. Sprinkle with a
  little more sugar if you like, for crunch.

  Bake until the cobbler is golden brown on top, 50 to 60 minutes.
  Transfer the pan to a wire rack to cool slightly. Serve warm or at
  room temperature.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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