Peach season is almost over, so as you can tell I'm going a bit nuts and just making a ton of things with them! I didn't really like peaches until I found a new appreciation for them this summer and now I can't get enough. I happened across this recipe by accident. I'd never had Peach Cobbler so Pat and I thought it would be a fun thing to try, but halfway through the recipe I realized I had run out of eggs. Quick Google to a simple solution - add half a banana instead of an egg. Genius! I was nervous that this would make the cake section come out weird, but instead it was baked into gooey amazingness with a hint of banana. Yum! I topped the cobbler off with homemade whipped cream too. It can't get better than this. Pat and I are heading off to the Catskills this weekend!
Peach Rosemary Cobbler
- ¼ cup butter
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- Pinch salt
- 1/3 cup whole milk
- ½ ripe banana
- 2 large peaches
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 sprig rosemary
- ½ cup heavy/whipping cream
- Sugar to taste (I don’t like my whipped cream too sweet)
- Melt butter in a 9in cast iron skillet over medium heat. Once melted, turn heat off.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk.
- Crush banana into small parts and stir in.
- Pour the batter evenly over melted butter.
- Chop peaches into bitesize pieces and toss together with sugar and spices.
- Combine peaches, sugar & spices and spread over batter. Don’t stir! They will be sitting on top, but don’t be surprised when they sink into the batter as it starts to bake.
- Place sprig of rosemary on top of cobbler.
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- As coolers, whip heavy cream and sugar with a beater, until stiff peaks form.
- Serve cobbler warm with whipped cream on top!