Hola Mi Gente,
Quarantine has brought out some interesting sides to all of us. For me, it has looked like baking more than I ever have in my entire life. Prior to the pandemic, I’ve always considered myself more of a savory lover, and I didn’t really understand the science of baking very much.
While 150+ days of quarantine hasn’t quite turned me into a cake boss, I do feel like it’s gifted me the time to dive a little deeper into my understanding of baking. And lets be real: we all need a sort of pick-me-up after so many long, similar days.
But don’t fear, I’ve not totally lost my way because this Peach Cobbler has some savory elements to it. Namely, the brown butter. Brown butter is what happens when you heat butter till the milk proteins sink to the bottom in little flecks, and begin to turn golden-brown. It’s a relatively short process (5-7 minutes), but it renders a nutty, earthy flavor to the butter that I can never get enough of. For my personal taste, I use salted butter (proof that I will never be a real baker), because I feel the salt further accentuates that flavor and creates balance from overly-sweet flavors.
In Spanish the word to describe a very rich flavor is “empalagante,” it’s used to describe a flavor that is too overwhelmingly sweet. I always think it’s such a better word than “rich” because it describes the sensory experience of something that is no longer satisfying because there isn’t balance in the sweetness. I like to think that brown butter plays the role here of creating that balance. Together with the subtle tartness from the peaches (so beautifully in season right now), and the caramel-y and vanilla forward flavor of the whiskey (at the bottom of the pan you’ll see caramelized bits of brown butter, sugar, and whiskey, these are extra delish and might fight over them), this peach cobbler is pretty damn tasty.
As an added plus, it’s one of those desserts that isn’t super fussy to make, you usually have all the ingredients for, and you don’t have to decorate it. So basically, it’s the perfect “I didn’t plan to crave a dessert, but now I kind of do because this pandemic is endless,” kind of dish. Which is definitely how it came to be a regular option at our house.
Enjoy it with a scoop of vanilla ice-cream and settle in for another night/weekend of staying at home, because it literally saves lives.
Con amor,
Brown Butter Whiskey Peach Cobbler
Ingredients
- 5 Peaches Peeled and Sliced
- 2 C Sugar Divided
- 1 TSP Cinnamon
- 1 C Butter I prefer salted
- 2 C All Purpose Flour
- 2.5 TSP Baking Powder
- 1 TSP Salt
- 3 TBSP Whiskey Bourbon does lovely
- 1 TSP Vanilla Extract
- 2 C Milk of your choice I have used whole milk and almond milk interchangeably with similar results
Instructions
- Preheat oven to 375 F. Peel and Slice peaches and toss with 1 C sugar, and 1 TSP of cinnamon and set aside.
- Heat a 12" cast iron pan over medium heat and add the butter to the pan. Once the butter has melted, stir together occasionally for 5-7 minutes. The butter should foam and then the foam should shrink down a bit and begin showing some golden color. Check the bottom of the pan frequently with a spoon or spatula to check on the color of the milk solids. Depending on your stove, it could be quicker or take longer. Just look out for a nice golden brown color, and remove them when you achieve that.
- In a medium bowl, mix together flour, remaining cup of sugar, baking powder, and salt. In a separate bowl, mix whiskey, vanilla, and milk. Pour in the milk and combine ingredients just until incorporated. Pour the batter into the cast iron skillet with your brown butter and swirl to combine the two.
- Add the peaches on top of the batter and spread them out. Bake for one hour, with a sheet pan under the cast iron. Sometimes peach cobbler's spill over, and you'll save yourself a lot of oven cleaning if you prepare for it. Cool for 5 minutes, serve with vanilla ice cream + enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
