Ingredients
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½ cup (1 stick) butter
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¾ cup granulated sugar
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½ cup water
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¼ to ½ teaspoon Sugar Rush Peach Chile Powder
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4 cups (1 pound) sliced peaches, frozen or fresh
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1 ½ cups all-purpose flour
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2 ¼ teaspoons baking powder
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¾ teaspoon salt
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1 cup light brown sugar, packed
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1 ½ cups whole milk
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½ teaspoon vanilla extract
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Vanilla ice cream or whipped cream to serve
Directions
Place butter in a 3-quart baking dish (or a 13x9-inch pan) and place inside a cold oven. Preheat oven to 350°F. Keep an eye on the butter to make sure it doesn’t burn while you prepare the rest of the cobbler.
In a large saucepan combine granulated sugar, water, sugar rush peach chile powder, and sliced peaches. Bring to a boil. Lower heat and simmer to infuse peaches with chile and to thicken syrup slightly, about 8 to 10 minutes.
Meanwhile, combine flour, baking powder, and salt in a large bowl and whisk. In a medium bowl, combine brown sugar, milk, and vanilla extract and whisk to dissolve sugar. Add milk mixture to flour mixture and whisk together until just combined.
When the oven comes to temperature and butter is melted, pour batter over the butter. Spoon peaches over top evenly, and then pour in remaining peach syrup. Do not stir.
Bake until the center is no longer wobbly and the edges are nicely browned, about 45 minutes. Cool for at least ten minutes. Serve warm with either vanilla ice cream or whipped cream.
Recipe Note
You might notice that this recipe doesn't contain eggs and is quite simple. Based on Emily Teel's grandmother's easy peach cobbler, it follows the classic cobbler recipes from the Great Depression. It isn't a cobbler with biscuits on top, but has a more cake-like base. Grandma Teel likely used canned peaches, and we had success with both frozen and fresh. Using fresh peaches might require a few more minutes of baking time. Grandma Teel loved it because it is an easy formula where the butter melts in the preheating oven and there’s no pastry involved, just a stir-together batter. It is quite the crowd pleaser.
