skin & bones: a novel

by Renée Watson

peach cobbler Ingredients Filling 5 cups (750–800 g or 2–2.5 lbs.) chopped peaches (peeled or unpeeled) ¼ cup (31 g) all-purpose flour ½ cup (100 g) raw cane or turbinado sugar (go up to ⅔ cup if you like it really sweet) a pinch of salt 1 tablespoon (15 ml) fresh lemon juice ½ teaspoon caramel extract (pure vanilla extract also works) Topping ½ cup (100 g) packed dark-brown sugar ⅔ cup (84 g) all-purpose flour 1 teaspoon ground cinnamon spice blend (cinnamon + nutmeg, with tiny dashes of ginger and allspice) a pinch of salt ½ cup (113 g) salted butter, very cold, cubed ⅔ cup (57 g) old-fashioned whole rolled oats optional: ⅔ cup (95 g) crushed unsalted pecans Instructions Preheat the oven to 350°F (177°C). Lightly grease any 2–2.5-quart baking dish; a 9 x 9 pan or 10-inch cast-iron skillet also works. Set aside. Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. Fold in the oats and crushed pecans. Sprinkle evenly over filling. Bake for 40 to 50 minutes—it really depends on your oven, so I’d take a peek after 30. Look for a golden-brown topping and fruit juices bubbling around the edges. Remove from the oven and allow to cool for a few minutes before serving warm.