All good things must come to an end, and the last of these ripe peaches were destined for a cobbler. Raspberries make a deliciously tart complement, but strawberries would also be excellent.
• 1/2 stick butter, melted
• 1/2 cup plus 2 tablespoons brown sugar, divided
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 to 5 ripe peaches, peeled and sliced
• 1 cup raspberries
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
Heat oven to 375°.
Pour about a tablespoon of the melted butter into a baking dish (I used a 10-inch square, but an 8-inch would work well, too) and spread over the bottom. Layer the sliced peaches over the butter, then add the raspberries (or other berries). Sprinkle 2 tablespoons brown sugar over the fruit.
In a mixing bowl combine 1/2 cup sugar, the flour, baking powder, salt, and spices; stir to blend. Stir in the milk and vanilla, then add the remaining melted butter. Pour the batter over the fruit, then bake for 25 to 30 minutes. A toothpick inserted into the cake should come out clean, and the top will be lightly browned.
I served this warm with a scoop of vanilla ice cream, but whipped cream would also be amazing. (It's also pretty good right out of the pan with a spoon. Wait, did I just say that out loud?) If you prefer, you may also use plain sugar and white flour, or add the spices to the fruit instead of the cake. Canned peaches work, too; just drain before layering.
The next few weeks will be all about the raspberries, but we had some great peachy days here. How about you? Do you like peaches? What's your favorite way to eat them?