I Feel Like I've Been Betrayed (vlog)

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Millions of peaches... we'll see about that!
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PEACH COBBLER
Ingredients
• 6 large peaches
• 6 Tbsp unsalted butter
• 1 cup all-purpose flour (125 g)
• 3/4 cup granulated sugar (150 g) — for batter
• 2 tsp baking powder (8 g)
• 1/4 tsp fine salt
• 1 tsp packed brown sugar — for batter
• 3/4 cup milk (180 ml)
• For peaches on the stove: 1/4 cup brown sugar (50 g), 1/4 cup white sugar (50 g), splash of vanilla

Directions
1. Heat oven to 375°F (190°C). Put butter in a 9x13 in (or similar) baking dish and place in oven to melt.
2. In a skillet: add sliced peaches, brown sugar, white sugar, and vanilla. Cook just until sugars dissolve and peaches get syrupy (don’t overcook).
3. In a bowl: whisk flour, granulated sugar, baking powder, salt, and 1 tsp brown sugar. Stir in milk until smooth.
4. Pour batter into the hot pan over the melted butter. Do NOT stir.
5. Spoon peaches and their syrup evenly over the batter. Still don’t stir.
6. Bake 40 minutes (375°F/190°C) until golden and bubbly. Rest 5–10 min. Great with vanilla ice cream.

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PEACH MILKSHAKE
Ingredients
• 3/4 cup milk (180 ml)
• 1/4 cup heavy cream (60 ml)
• ~1 cup chopped peaches (~150–170 g)
• 1 big scoop vanilla ice cream (~3–4 oz / 85–115 g)
• 1 Tbsp sugar (12 g)
• Pinch of salt
• 1/2 tsp vanilla extract
• A few ice cubes (optional)
• Toppings: whipped cream, cherry

Directions
1. Add milk, cream, peaches, ice cream, sugar, salt, and vanilla to a blender.
2. Blend until smooth (add a few ice cubes only if you need extra chill/thickness).
3. Pour, top with whipped cream and a slice of peach, serve immediately.

Creamier “freeze-then-blend” option
• Mix everything except ice, pour into a freezer-safe container, freeze until very cold/slushy, then blend (or spin in a Ninja Creami) for an ultra-creamy texture.

Ninja Creami - amzn.to/46g0OZU

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