Texas, for the most part, is flat. (Just leave Austin and head west towards El Paso, and you will quickly see what I mean.) However, about 45 minutes outside of Austin is a place Texas has dubbed the Hill Country, and nestled in the Hill Country is an adorable little German town called Fredericksburg. And come June, Fredericksburg is where you go to get Texas peaches. Fresh, juicy, plump Texas peaches.

On the outskirts of Fredericksburg is a quaint little bakery that offers homemade peach cobbler and ice cream. Y’all. This is the most amazing peach dessert ever. And ever since we discovered it, we’ve been trying to recreate it here in our kitchen. With the exception of a few, every peach that has entered our house since that day has fallen victim to a baking experiment. Until now. Dare I say…we’ve done it! It’s not quite a cobbler, but in our opinion, it’s something even better…

Individual Peach Upside Down Cake? With ice cream on the side? Don’t mind if I do. 

Gather Up:
3 tablespoons unsalted butter, divided
¼ cup light brown sugar
6 medium peaches, peeled
½ cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup sugar
½ cup buttermilk, room temperature
½ teaspoon vanilla extract
Vanilla ice cream for serving

Preheat oven to 350 degrees.

Divide 2 tablespoons of the butter between four 6-ounce ramekins. Melt remaining tablespoon of butter and set aside. Also evenly divide the brown sugar between the ramekins.

To de-skin the peaches…Drop them a few at a time into boiling water for about 20 seconds.

Remove and drop into a bowl of ice water for 30 seconds.

Gently rub each peach in a paper towel in your hands to pull the skin off.

Ta da!

In a bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and the tablespoon of melted butter.

Pit and slice the peaches. Place them in several overlapping layers in the ramekins.

Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be slightly lumpy and bubbly. (Kind of like pancake batter.) Spoon evenly into ramekins.

Bake on middle rack until toothpick comes out clean from cake portion, about 25 minutes.

Let cool for 5 minutes and turn upside down on serving plate. Add ice cream, and eat it right away before your ice cream melts! (Almost) instant gratification, a.k.a. my kind of dessert. In the words of Rachel Zoe, I die.

Adapted from a recipe by Alton Brown.