For some reason, peaches bought from a roadside farm stand decorated with misspelled, hand-painted signs always taste sweeter to me than the fruit bought at a supermarket. Fruit cobblers and crisps are some of my favorite desserts to make because they are basically a slice, dump, and bake proposition, giving me more time to chillax. Served warm from the oven with a scoop of ice cream, they simply ooze the aroma of tender, homegrown love. And eaten surreptitiously, and cold, the next morning, using the refrigerator door as a shield to hide your transgression from anybody else who might stumble into the kitchen, this cobbler tastes even better.
1 cup granulated sugar, divided
½ cup firmly packed light brown sugar
6 cups peeled and sliced fresh peaches
2 cups blackberries, blueberries, or raspberries
2 tsp. fresh lemon juice
1 tsp. ground cinnamon
¼ tsp. grated nutmeg
Pinch of salt
2 cups milk
2 cups self-rising flour
½ cup (1 stick) salted butter, melted
2 tsp. almond extract
Vanilla ice cream (optional) for serving
1. Preheat the oven to 375°F. Grease a 3-quart baking dish. Combine ½ cup of the granulated sugar and the brown sugar in a small bowl. Combine the peaches, berries, lemon juice, cinnamon, nutmeg, salt, and ½ cup of the sugar mixture in a large bowl, tossing well to coat. Let stand for 30 minutes.
2. Add the remaining ½ cup sugar mixture, if desired, depending on the sweetness of the fruit. Pour into the prepared dish.
3. Stir the milk, flour, melted butter, remaining ½ cup granulated sugar, and almond extract in a medium bowl until well blended. Pour over the fruit mixture and bake, uncovered, for 25 to 30 minutes, or until lightly browned on top. Serve warm with the vanilla ice cream, if desired.