Grandma Teel's Old Fashioned Brown Sugar Sugar Rush Peach Peach Cobbler
Emily Teel
8
15 minutes
45 minutes
American
Dessert
Sugar Rush Peach chile powder has an immediate zippy heat which fades quickly into a lovely tropical burn. Because it has a fruity flavor on its own, it’s a natural fit for a dessert application. We poach the chile’s namesake fruit in a spiced sugar syrup and then pour the whole mixture over brown butter and brown sugar batter. They bake up together into a summery, fruit studded slump. A quarter teaspoon of chile is present but mild. A half teaspoon yields a dessert that’s got both a zing from the chile and sweetness from the peaches, perfect with a cool shot of vanilla ice cream. We've been opting for (at least) a 1/2 teaspoon of Sugar Rush Peach chile.
Ingredients
½ cup (1 stick) butter
¾ cup granulated sugar
½ cup water
¼ to ½ teaspoon Sugar Rush Peach Chile Powder
4 cups (1 pound) sliced peaches, frozen or fresh
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
1 cup light brown sugar, packed
1 ½ cups whole milk
½ teaspoon vanilla extract
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.
