Peach Cobbler Cake

Prep time 15 mins | Cooking time 55 mins

Makes 1 - 9" x 13" pan

This delicious dessert falls somewhere between a cobbler and a cake. Melted butter coats the bottom of the pan and melds with brown sugar in the batter to form a gooey, crispy carmelized base. Serving this dish with cream is a must, be it whipped cream, ice cream or simply a drizzle of heavy cream!

Recipe from Food 52

•4 peaches, sliced
•1/2 cup (1 stick) unsalted butter
•1 cup self-rising flour (or 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt)
•1/2 cup brown sugar (use a bit less if your peaches are super sweet)
•1 cup milk

•Heat the oven to 350°F. Place the butter in a 9 by 13-inch baking dish. Put the dish in the oven so the butter melts as the oven heats and continue to prep the peaches and batter.

•Place peach slices into a bowl and sprinkle with 1-2 tablespoons of sugar (this does not need to be exact) Toss peaches gently to coat and let them sit for about 10 minutes, as some of their liquid is drawn out to make a syrup.

•In a seperate bowl, mix the flour and sugar together. Strain the syrup from the peaches, and measure out 1/4 cup syrup (if you don't have enough, supplement with water). Add the syrup to the flour-sugar mixture, along with the milk. Stir until smooth.

•Take the pan with the melted butter out of the oven. Pour the batter over the butter, then arrange the peaches on top. You can do this as intentionally or as rustic as you like.

•Bake for 50 to 60 minutes, until the batter rises around the peaches and the edges are crispy and golden. Serve warm with one of three creams: whipped cream, drizzle of heavy cream, or ice cream.