a golden peach cobbler

When I apprenticed with Nathalie Dupree, she taught me how to make her Lazy Girl Peach Cobbler. Her version is on the right in the brown bowl.

I felt like the luckiest person in the world to try her cobbler! A recipe that is truly too easy to remember, it includes 1 stick of butter, 1 stick of flour, 1 cup of sugar, 1 cup of milk and a few other ingredients. Peaches are my favorite fruit

to use, but berries could be a sweet addition. I add a little ground ginger to the batter, and

once the cobbler is baked and cooled, I add some fresh mint leaves. I recently taught a group how to make this at a private cooking class in Charleston, SC.

Peach batter cobbler - adapted from Nathalie Dupree

1/2 cup butter (I use unsalted)

1 cup all-purpose SELF-RISING flour

1/2 teaspoon salt

1 cup milk, whole milk is best, but 2% is good

​1 cup sugar

1/8 teaspoon ground ginger

2 cups peaches, sliced, juices reserved

Fresh mint, about a handful

Preheat oven to 350°F.

Put butter in a 8" x 8" ovenproof serving dish or oval casserole (really anything works around that size) and place in the oven to melt.

Mix together the flour and salt in a bowl and stir in the milk, sugar and ginger to make a smooth batter.

Remove the hot dish from the oven and pour in the batter. Spoon the peaches and then the juices evenly over the batter.

Place the dish back in the oven and bake until the batter is browned and has risen up and around the fruit, about 30-45 minutes.

Serve warm with ice cream, top with mint.

Whipped cream- makes 1 cup, easily doubles if needed

1/2 cup heavy cream

1/2 tablespoon sugar

1/2 teaspoon vanilla

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment, or you can use a hand mixer. When it starts to thicken, add the sugar and vanilla and continue to beat until you have firm peaks. Do not beat the cream past the point at which you have firm peaks.

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