I’m sure any summer fruit would be divine (I really want to try cherries, or rhubarb), but peach will always, always, always win in our house. Borrowed from Fine Cooking (Issue 124), we have to all give Kyla a giant thank-you for reminding us all of this, as well as proving that doubling…or tripling! this recipe is no problem at all. The other bit of Kyla amazing-ness is the mascarpone whipped cream she served with it (see below). If you’re going to save a ton of time and stress on a dessert that everyone will adore, then take it a bit over the top with some really fancy whipped cream.
Also to note – in my photo is 2 double batches, cooked at the same time, in 9 x 13 cake pans with higher edges – this totally worked! for Deanna’s birthday no less. Also, following the recipe below and tripling it, then baking it in a roaster also works brilliantly (what Kyla initiated us with, and something that I’ve also tried) – enjoy!
Single recipe for a regular 9 x 13 cake pan;
1/2 c. butter, cut into pieces
1 c. EACH flour AND sugar
1 1/2 t. baking powder AND a pinch of kosher salt
1 c. whole milk (I’ve also used cream)
3 c. fresh summer fruit – sliced peaches, berries, plums, cherries – you decide (I peeled my peaches)
mascarpone whipped cream (see below), or regular whipped cream, or vanilla ice cream for serving
Mascarpone Whipped Cream – if you have the ingredients, I’d recommend making more than you think you’ll need – if there’s any leftover, this is also brilliant as a topping for fresh berries (…on waffles, for example…)
1 c. heavy cream AND 2 T. sugar
1 c. mascarpone
1 to 3 t. vanilla bean paste
Preheat the oven to 375, distibute the cut up butter across the bottom of your 9 x 13 cake pan, and then put the dish into the oven to melt the butter, leaving it there for a few minutes until the butter begins to brown.
As the butter is melting/browning, quickly measure out the remaining ingredients – or, if you’re making an extra large amount of cobbler then have everything measured out before you begin. In a large bowl, whisk together the flour, sugar, baking powder and salt, then pour in the milk and whisk until combined – a few lumps is no problem.
When the butter is melted/browned a bit, carefully take the hot dish out of the oven and pour all of the batter over the melted butter. DO NOT MIX. Scatter the fruit over the top with a heavier focus on the middle of the pan instead of the edges and then bake for 30 to 45 minutes (longer if you’ve doubled the recipe) until the whole thing is a rich golden brown.
Serve warm with your choice of topping – the edges are the best.
For the mascarpone whipped cream;
Whip the cream in your electric mixer until soft peaks begin to form, add in the sugar, beat until the peaks are a bit stiffer, then add in the mascarpone and vanilla bean paste. Beat until all is well combined and the consistency of heavy, stiff whipped cream. This can be made ahead and stored in a covered container in the fridge.