Peach and Curry Leaf Cobbler

Ingredients

• 1/2 cup butter (1 stick)
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamom
• 1 tsp freshly grated ginger
• 1/8 tsp freshly grated nutmeg
• 1 tsp curry leaves (finely minced)
• 3/4 cup evaporated milk (any other kind of milk will work too)
• 2 cups peaches (sliced and peeled (about 3 medium peaches))
• 1/3 cup brown sugar

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a saute pan until it is bubbly and starts to turn light brown.
3. Pour the browned butter into a cake pan or baking dish (make sure it’s at least 8 or 9 inches wide and deep enough to hold all the batter and have a little extra room to puff up) and set aside.
4. In a medium bowl, whisk the sugar, flour, baking powder, and spices until well blended.
5. Stir in the evaporated milk and grated ginger until just mixed well. (You can also stir in the minced curry leaves at this point if you want. I wait till later so that you can see the curry leaves on top)
6. Pour the batter over the browned butter. Do not stir. Just layer the batter over the melted butter. Don’t worry about some of the butter drifting to the top as you pour.
7. Arrange the peaches on top of the batter. Try to disturb the batter as little as possible.
8. Sprinkle the minced curry leaves on top. Then sprinkle the brown sugar.
9. Bake for 45 to 50 minutes until the batter has risen to the top and turned golden brown.

Nutrition

• Calories: 340
• Carbohydrates: 53
• Protein: 4
• Fat: 14
• Saturated Fat: 8
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 4
• Trans Fat: 1
• Cholesterol: 37
• Sodium: 131
• Potassium: 332
• Fiber: 1
• Sugar: 40
• Vitamin A: 584
• Vitamin C: 28
• Calcium: 150
• Iron: 1