Ginger-Spice-Topped Peach Cobbler

Serves 8

Cobblers are among the most popular of Southern desserts. In this simple yet personal version, a ginger-spice batter is poured into the pan and topped by delicately rum-scented peaches. As it bakes, the crust rises to the top and almost covers the fruit. Serve the dessert directly from the skillet with ice cream or whipped cream.

INGREDIENTS

Filling:

3 Tablespoons dark rum

2 ½ Tablespoons cornstarch

2 (16-ounce) packages frozen peaches, defrosted

1 cup sugar

2 Tablespoons freshly squeezed lemon juice

Topping:

6 Tablespoons unsalted butter

1 cup self-rising flour

⅓ cup sugar

⅓ cup firmly packed light brown sugar

1 Teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon salt

⅛ teaspoon ground clove

1 cup whole milk

Vanilla ice cream or sweetened whipped cream, to garnish

Preheat your oven to 350°F. Put a baking sheet in the middle of the oven.

In a large bowl, stir the rum and cornstarch until smooth.

Add the peaches, sugar, and lemon juice and stir. Set aside.

In a 10-inch cast-iron skillet, heat the butter over medium heat until melted. Meanwhile, in a medium bowl, mix the flour, white and brown sugars, ginger, cinnamon, salt, and cloves. Whisk the milk and melted butter into the dry ingredients, leaving a thin coating of the butter on the bottom of the skillet.

Reheat the skillet over medium heat; pour in the batter and then add the peaches. Put the skillet on the baking sheet and bake until the cobbler’s top is golden brown and the filling is bubbling, about 45 minutes. Remove from the oven and cool for at least 15 minutes, then serve the cobbler with vanilla ice cream or whipped cream.