In this recipe, a malt-forward beer adds a bit of dark-caramel depth to the crust—think rich but not too bitter. It may be the kind of beer you have in the fridge but wouldn’t always reach for on a hot day—think brown ale, doppelbock, or milk stout
Active preparation time: 15 minutes
Total time: 60 minutes
Serves: 6–8
2 cup flour
2 cup sugar
4 tsp baking powder
1 tsp salt
1½ cup (355 ml) milk, room temperature
½ cup (118 ml) malty beer, room temperature
1 cup (2 sticks) butter, melted
2 lb (907 g) fresh or frozen peaches
¼ cup brown sugar
Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk in the milk and beer. Slowly whisk in the melted butter.
Pour the batter into a 9-inch (23 cm) baking dish. Top the batter with the peaches. Bake for 35 minutes.
Remove the pan from the oven and sprinkle the brown sugar evenly on top. Return to the oven for 10 more minutes.
Serve warm with whipped cream or ice cream—possibly based on our Milk Stout Chocolate Ice Cream recipe.
Beer Suggestions: Arizona Wilderness Barrel-Aged Pecan Pie Brown Ale (Gilbert, Ariona), Big Sky Moose Drool (Missoula, Montana), Destihl Antiquity Rye Wine (Bloomington, Illinois), Firestone Walker Nitro Merlin Milk Stout (Paso Robles, California).