If you’ve been here a while you may have noticed that I don’t do a whole lot of baking with beer. It really intimidates me and I have not had a lot of luck in the past, but I think it’s because I haven’t taken the time or had the patience to do try it again. This weekend I said enough is enough. Let’s get weird.
Normally this cobbler is very tart (especially with perfectly ripe peaches) and bright, and using this bit of beer rounds the flavor out. If you don’t want to make the leap in using beer in a whole recipe, I would recommend taking the portion of cut peaches you would use for one cobbler and cover that with the beer described below. This way you can still try the beer in one of the cobblers and be able to compare it to the regular recipe (sans beer). You know what the best part of this recipe is, though? The step that calls for “Drink the rest of the beer.”
2 large ripe peaches
1/4 C all-purpose flour
1/4 C packed dark brown sugar
3 Tablespoon rolled oats
1/4 teaspoon cinnamon
2 Tablespoons slivered almonds or granola
3 Tablespoons cold unsalted butter
1 bottle Fountain Square Workingman’s Pilsner (or other pilsner you can find)
1. Preheat oven to 350 degrees F. Prepare the topping by dicing butter into 1/4 inch slices, then placing in the freezer (on the cutting board, with the knife) for about 15 minutes to stiffen. Now cut again into 1/4 inch cubes. (This is my way of getting the butter down to really small pieces before you start mixing it with dry ingredients)
2. Mix all dry ingredients together in a small bowl, add butter, and mix with your hands. Crumble the butter into smaller pieces with the dry mixture until the mixture can be patted down and sticks together so that you can create a kind of crust on top of the fruit. (The motions are almost like kneading bread)
3. Peel the peaches, and slice into one inch cubes. Place into a small bowl.
4. Pour the pilsner over the peaches until they are covered and let sit for about five minutes. Drink the rest of the beer.
4. Spray Pam or butter the inside of small ramekins (I used three).
5. Drain peaches and fill ramekins until the peaches are even with the top. Pour 1-2 teaspoons beer over peaches. Sprinkle the topping generously over the peaches until the are covered and press down so the topping is compact.
6. Place ramekins on a cookie sheet and bake for 20 minutes. (I use a cookie sheet in case the fruit juice spills over a little. This happened to me once, so better safe than sorry, I say)
7. Serve hot and preferably with vanilla ice cream. Obviously.