Summertime Peach Cobbler - super easy cobbler made with fresh peaches, cinnamon sugar and a simple buttery batter.
Summertime Easy Fresh Peach Cobbler
Cobbler has to be just about the one easiest dessert in existence, yet in its simplicity, it is both heart and belly warming. It's hard to see one without throwing a craving on yourself to make one!Apart from an old fashioned dumpling style cobbler, this is based on a very basic, old school batter that many of us, including me, have used for years, and it works well with a wide variety of fruit.
It is often referred to as cuppa cuppa cuppa cobbler, or 1-1-1 cobbler because it used one cup of butter, one cup of flour and one cup of sugar, though I've revised mine a bit from the original, reducing the butter and, because I like it a little more cakey, I use a method that is just a tad bit different. It's a very simple recipe and it works.
First, I need to vent on a Southern Style Hissy Fit Warning: I recently saw somebody throw out the Southern Shame Card on somebody else for using canned peaches in a peach cobbler. Don't worry, 'they' do it to me all the time too - sort of like that whole so-called "authentic" southern cornbread thing, or if a hoe cake is made with flour or corn, and what exactly constitutes a butterbean.
There are some bloggers that continue to perpetuate this and I really don't get it. Why anybody needs to be uppity about what defines southern cooking makes no sense and is just downright silly, so I wish they'd stop with it already. Unfortunately, there are still a few folks around who think they have the official rule book to dictate to the rest of us southern-born folks, just how we are supposed to cook southern I guess. One of the worse side of the mouth insults that has been passed on to my southern-born and southern-bred self about something I have cooked is that "a real southerner" would or would not do it that way.
Well, you never mind them, bless their little ole hearts. There's not a thing wrong with using canned peaches for cobbler, but peak season for local southern peaches is June through September, so goodness yes, use fresh peaches when they are at peak and locally available! Sorta like that whole dried vs. fresh for hand pie thing I guess. If you love using those packages of dried fruit because it reminds you of your grandma, by all means use them! But, when fresh fruits are at peak and in season, why not use them too? {tucks away the ole soapbox.}
Anyhoo....
I was gifted with a bag of white peaches that were born right here in a south Mississippi backyard! They might not be Georgia or North Carolina or even Chilton County Alabama peaches - and I'll leave that debate to the Battle of the Best - but they're pretty darned tasty and a perfect vehicle for some cobbler if you ask me. Besides. You don't look a gift peach in the mouth, right? Okay, I'll stop, but anybody who wants to, can send me on a case of peaches and I'll be more than happy to do a taste test battle of the best between states, or heck even counties, for ya! Just sayin'.
You can make peaches easier to peel by using the same method as tomatoes, dipping them quickly into boiling water, then ice water, but honestly ripe peaches don't really take that long to peel using a soft skin peeler {affil link}, or a good paring knife {affil link}. You'll need about 4 cups of peeled and pitted peach halves. Coarsely chop those, and toss with 2 tablespoons of granulated sugar. You can also slice them if you prefer. Pour those into a buttered 8 x 8 inch baking dish.
Sprinkle the top of the peaches with a generous mixture of cinnamon and sugar. Whisk together one cup of self-rising flour and one cup of sugar. Be sure you're using self-rising flour, or in a pinch make up a substitute.
Stir in the butter, milk and egg; mix together until blended. Add lemon zest if using.
Pour batter over the peaches and bake at 325 degrees F for 55 minutes to one hour, or until golden brown and firm in the middle.
Scoop out a serving while its still warm, top with whipped cream, drizzle heavy cream on top, or top with a scoop of ice cream, and dig in!
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Recipe: Summertime Fresh Southern Peach Cobbler
©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 55 min
Yield: About 4-6 servings
Ingredients
Instructions
- 4 cups sliced peaches
- 2 tablespoons granulated sugar
- Cinnamon Sugar, to taste
- 1 cup self-rising flour
- 1 cup of granulated sugar
- 1/3 cup of unsalted butter, melted
- 1/2 cup of whole milk
- 1 large egg
- 1/2 teaspoon lemon zest, optional
Preheat oven to 325 degrees F. Butter an 8x8 inch glass baking dish. Toss peaches with the 2 tablespoons of granulated sugar. Place into the bottom of the baking dish. Sprinkle top of peaches generously with cinnamon sugar mixture.
In a separate mixing bowl whisk together the flour and 1 cup of sugar. Add the butter, milk, and egg; mix together until well blended. Stir in lemon zest if using. Pour batter over the peaches and bake uncovered, at 325 degrees F, for 55 minutes to one hour, or until golden brown and firm in the middle. Best served warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of homemade ice cream. Double for a 9x13 inch baking dish for a potluck or party.
Note: You'll want about 1-1/2 pounds of fresh peaches, or about 8 small to medium sized peaches. May substitute one well-drained large (28 ounce) can of peaches, adjusting added sugar as needed, depending on whether you use peaches in light juice or heavy syrup. This recipe calls for self-rising flour, however, in a pinch you can make up a substitute by using 1 cup sifted all-purpose flour, 1-1/2 teaspoons baking powder and 1/8 teaspoon salt. Click here for my Easy Homemade Vanilla Ice Cream recipe.
Source: http://www.deepsouthdish.com/
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