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Hot and Sweet Spiced Peach Cobbler

I love this updated classic cobbler with a touch of spice and from habanero pepper and cinnamon. Just taste test your peaches before baking with them. If they don’t taste good snacking on, then they’re not great for baking either. I used California peaches for this recipe and they were fabulous! I don’t peel my peaches btw but you can if you prefer. This is a wonderfully unexpected slice of heaven - sassy with heat and sweetness. Wear latex gloves to handle the pepper.

Hot and Sweet Spiced Peach Cobbler

Fruit Filling
9 large peaches, pitted and cut in thin wedges
1/2 habanero pepper (seeds removed) or 1 tablespoon finely minced hot pepper
4 tablespoons white sugar
4 tablespoons light brown sugar
2 tablespoons arrowroot or cornstarch
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
Pinch salt

Batter
½ cup, or more, heavy cream mixed with 1 tbsp. lemon juice *
½ cup unsalted butter, melted
½ cup sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
3/8 teaspoon salt

* You can also use buttermilk but this lemon juice/cream hack makes a wonderful top crust

Preheat oven to 350 F. Spray a 9 by 13 inch pan or 3 quart casserole with non-stick cooking spray. Place on a parchment paper lined baking sheet.

Fopr the fruit filling, place the prepared fruit in a large bowl.  Add in the minced hot pepper, white sugar, brown sugar, arrowroot, vanilla, cinnamon, salt toss to coat the fruit evenly. Place in the casserole or pan.

For the batter, mix lemon juice with the cream and set aside. In a mixer bowl, blend the butter, sugar, egg and vanilla. Stir in the cream. Fold in the flour, baking powder, baking soda and salt to make a thick batter.

Spread or drop the batter in dollops on the fruit. Bake until the top crust is golden brown all over and the fruit is bubbling through, 35-40 minutes.

Serves 6-8

 

 

 

 

 

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