Eons ago, an old boyfriend of my sister Nancy was craving peach cobbler the way his mother had made it. Many attempts and long searches turned up a recipe with a poured crust. The boyfriend is long gone, but the recipe prevails. I added wheat germ back when it was considered ultra-hip and healthy, but I've kept it in because I still like the nutty taste it imparts to one of my all-time favorite summer desserts. Although you can substitute frozen or canned peaches in winter, there’s really no substitute for fresh peaches! —ChefJune
Test Kitchen Notes
This was the perfect dessert to end a great Eastern Carolina Summer weekend. We used locally grown peaches and local honey from The New Bern Farmers Market to make this quick and easy recipe. At first I thought I did not have enough batter to top the cobbler, but it turned out that I had the perfect amount to create a crispy pillow to top the bubbly deliciousness of peaches and honey. I did not use mace, but put in a little extra fresh grated nutmeg and cinnamon. I meant to use the wheat germ, but realized after that I forgot to (no one seemed to notice). I don't know if it's "the world's best" but the whole family loved it (with vanilla ice cream, of course). —Devcrooks
12 servings (at least!)
sliced, peeled fresh peaches
clover honey, divided in half and warmed
extra large egg
melted unsalted butter
organic unbleached flour
Rumford baking powder
fine sea salt
toasted wheat germ
In This Recipe
Heat oven to 375° F. Butter a 9 x 13-inch baking dish. Combine peaches with 1/4 cup honey and the spices. Put into the baking dish.
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.