brown sugar + oats + cinnamon + almonds + butter…how could this ever go wrong?
This seriously took five minutes to prepare, twenty minutes to bake, and one minute to inhale. Your fingers will be covered in sticky brown sugar and butter after devouring this, so it may be a little embarrassing to eat in front of anyone, but if they taste a bit hopefully they’ll forgive you. Because this, my friend, is just too scrumptious for anyone to judge you.
And with Bittersweet Lenny’s R.I.P.A.? One or two sips was good with the cobbler, but milk is still the way to go.
The lowdown on the brew:
All in all…“Brewed with an obscene amount of malts & hops.” That’s what I like to hear. But on the balance of smooth vs bite, it’s neither smooth nor does it have much bite to it. Unfortunately it falls into the awkward limbo in the middle of the two.
Recommend to a friend? Out of the IPA’s I would choose something that is either smoother (a 400 Pound Monkey) or actually has an edge to it (Ruination IPA). This one’s good, but there are too many better brews out there.
Safe for lightweights? 10% Nooo. Especially if all you’ve had for dinner is peach cobbler.
Plus one? Nahh.
The lowdown on the bake:
Peach Cobbler for One from super-baker Joy the Baker
1 ripe peach
1/4 C All-Purpose flour
1/4 C packed light brown sugar
3 T rolled oats
1/4 t ground cinnamon
pinch of salt
1 T shredded coconut (I don’t like coconut so I just added more almonds)
1 T slivered almonds
2 T cold, unsalted butter, cubed
Place a rack in the center of the oven, preheat oven to 350 degrees F.
Slice a peach in half and remove the pit. With a small spoon, scoop out the dark red pit center, creating just a bit more room for the crumble topping.
In a small bowl, whisk together flour, brown sugar, oats, cinnamon, salt, coconut (if you wish), and almonds. Add butter and, with your fingers, work the butter into the dry ingredients. Quickly break up the butter until it is well combined. Some of the butter bits will be the size of oat flakes, others will be the size of small peas.
Place peach halves, cut side up, in a small, oven safe dish. Top each peach half with a generous portion of crumble topping. And LOTS of it.
Bake for 20 minutes, until topping is golden brown. Remove from the oven and serve warm with vanilla ice cream or cold milk. Best served warm from the oven. (Really, it’s incredible)