Wednesday, July 13, 2011

Peach cobbler

When my sister, Susan, moved to South Carolina a few years ago she started bringing baskets filled with beautiful peaches to Wilson when she visited in the summer.

There’s something different about these fragrant peaches, which boast a layer of bristly peach fuzz. They are sweeter, fresher and more juicy than the ones I buy at local grocery stores (although they are good in their own right, and I purchase plenty in the warm weather months.)

Susan has been home twice this summer, and each time, I’ve been the recipient of a basket of peaches. Reggie and I made a batch of deliciously sweet peach jam with the first peaches as well as a cobbler. I also enjoyed them sliced with my breakfast or for a bedtime snack.

When Susan came back this past weekend, she brought Red Globe peaches that had just started to ripen. I had been wanting to try a cobbler recipe Susan had shared with me the week before, so I decided to make a batter peach cobbler to go with our grilled dinner.

I usually make cobbler using a very simple recipe of our mother’s that’s topped with a frozen pie crust. This new cobbler, adapted for other recipes, makes its on crust from the buttery batter. Susan added cinnamon to her recipe, so I did the same.

The pie makes up quickly, with only a few steps. Peeling the peaches is the only time-consuming part of the process. But I don’t mind peeling peaches because I get to sample as I go along!

The house smelled so good as the peaches started to cook, and we couldn’t wait to try our cobbler. I loved the taste of the sweet peaches and the touch of cinnamon I could taste in the crust.

The recipe was well-received by my family, and I will certainly make it again.

I might toss in a handful of blueberries next time. And Susan tells me the recipe is equally as good when made with blackberries instead of peaches.

I know baking a dessert that takes 50 minutes to bake really heats up the kitchen on a hot July day, but turn on the fan and turn down the thermostat, because peaches won’t be in season much longer.

Mama's Fruit Cobbler
  • Fresh fruit
  • 3/4 to 1 cup sugar
  • 1 to 2 tablespoons flour (more for fruit that will be runny when cooked)
  • Pinch of salt
  • 1/2 tablespoon butter (or less)
  • 1 pie crust
Preheat oven to 425 degrees.

Fill pie pan with fresh fruit. I use blueberries (fresh or frozen), fresh peaches or cooking apples.

Mix sugar, flour and salt and sprinkle over fruit. Dot with a little butter. With apples, add cinnamon to taste.

Top with a pie crust (I use frozen). Slit top of pie crust.

Bake at 425 degrees for 30 to 50 minutes.

Peach Cobbler
  • 1/2 stick butter
  • 3/4 cup self-rising flour
  • 3/4 cup sugar
  • 3/4 cup milk
  • 4 to 5 cups of peeled and sliced peaches (choose amount based on size of baking dish)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Cinnamon sugar to taste
Preheat oven to 350 degrees.

Place butter in a square or round baking dish and place in oven to melt. Keep an eye on it so it doesn't burn.

While butter is melting, mix flour, sugar, milk and cinnamon until incorporated.

Remove pan from oven when butter has melted. Pour batter mixture on top of butter, then spread peaches on top of batter. Don't mix. Sprinkle top with cinnamon sugar. (Remember pan is hot, so be careful when moving it back to the oven.)

Bake for 40-50 minutes or until brown on top. Cool slightly before serving.

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