Fresh Peaches with Sweet Baked Batter

Introduction

The batter goes over melted margarine, the sliced peaches go on top, and the layers settle into a cobbler-style dessert as it bakes. You get soft fruit and a sweet, cake-like topping with very little hands-on work. It fits an easy dessert when you have ripe peaches and about 45 minutes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 1 stick margarine
• 1 teaspoon baking powder
• ¾ cup all-purpose flour
• 1 cup white granulated sugar
• ¾ cup milk
• 5 fresh peaches, sliced

Instructions

1. Preheat oven to 375°F.
2. Melt margarine in quart size baking pan or dish. Set aside.
3. Mix baking powder, flour, sugar, and milk. Pour this batter over the melted margarine, and do not stir.
4. Arrange peaches over the batter.
5. Bake 20-30 minutes.

Variations

• Replace the 5 fresh peaches with nectarines if you want the same juicy texture with a slightly firmer bite.
• Swap the 1 cup white granulated sugar for light brown sugar to give the topping a deeper, more caramel-like flavor.
• Use butter instead of the 1 stick margarine if you want a richer dairy flavor and slightly more browning around the edges.
• Add a pinch of cinnamon to the batter mixture for a warmer spice note that works well with the peaches.

Tips for Success

• Slice the peaches fairly evenly so they soften at the same rate in the oven.
• Melt the margarine directly in the baking dish, but do not let it brown; you want it fully melted, not cooked.
• After you pour the batter over the margarine, do not stir. That separation helps form the layered texture as it bakes.
• Start checking the bake at 20 minutes. It is done when the top looks golden and the center no longer looks wet.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also cover the baking dish tightly and refrigerate it directly if you plan to finish it within 2 days.

For longer storage, freeze portions in freezer-safe containers for up to 2 months. The texture will be softer after thawing, but it still reheats well.

Reheat individual portions in the microwave for 30 to 60 seconds. For larger amounts, warm in a 325°F oven, covered loosely with foil, for 10 to 15 minutes.

FAQ

Can you use canned or frozen peaches instead of fresh?

Yes. Drain canned peaches well, and thaw and drain frozen peaches so the batter does not get too wet.

Why should you not stir the batter and margarine together?

Leaving them separate helps the batter bake into a distinct topping with a buttery base instead of a dense, greasy layer.

How do you know when it is fully baked?

The top should be lightly golden, and the center should look set rather than shiny or liquid. If the middle still looks wet, keep baking and check every few minutes.

Can you make this with a non-dairy milk?

Yes. Replace the ¾ cup milk with an unsweetened plant milk; the texture stays close, though the flavor will be slightly less rich.