Balsamic Roasted Peach Cobbler
5 c mixed sliced peaches and strawberries (or any other mixed fruits)
3 tbsp of Olive Pit Peach White Balsamic Vinegar
3 tbsp brown sugar
1 tsp vanilla
1 tsp cinnamon
½ c butter
1 c all-purpose flour
1½ tsp baking powder
½ tsp salt
1 c granulated sugar
½ c milk
Preheat oven to 300 degrees F. Line a large baking sheet with baking parchment. Add fruit, OP Peach White Balsamic Vinegar, brown sugar, vanilla, and cinnamon. Toss all together to coat. Roast in oven for 20 minutes at 300-degrees F.
While fruit is roasting, melt butter in a 12-inch oven-safe skillet (or 2 1/2 quart baking dish).
Separately, whisk together the flour, baking powder, salt and granulated sugar.
Once fruit has finished roasting, remove from oven. Increase oven temperature to 350 degrees F.
Stir milk into the flour mixture until just combined. Do not over mix. Pour the batter over the melted butter. Do not mix. Just let it be.
Top the batter with the roasted fruit along with any juices. Don’t mix that either. No more mixing. The mixing part is over.
Bake at 350 degrees F for 40-45 minutes until top has slightly browned.
Serve warm alone or over ice cream.