What do you do with a bushel of fresh, juicy, peaches? Make peach cobbler of course!!! And you freeze, make peach ice cream, milkshakes, yogurt. . . . . But today is about the cobbler. My mom gave me her recipe when I was just starting my family; and, it has been a family staple ever since. If you are in the mood for an incredible peach treat, here is the recipe for you!
You can use a 17 oz can of peaches in heavy syrup or fresh peaches. If you use fresh, peel and slice up about 4 peaches. Gently coat the slices with the juice of 1/2 a lemon and 1/3 cup sugar. Cover the bowl and let soak overnight in the fridge. You will use the resulting juice instead of the heavy syrup used with canned peaches.
Ingredients:
3 tablespoons butter– use the good stuff if you have it.
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk– I used whole but 2% will also work
17 oz can cling peach slices in heavy syrup or approximately 4 peaches/peeled/sliced/and soaked as described above. Keep the juices.
Directions:
- melt butter and pour in 8 inch square pan. Swirl to evenly cover the bottom of the pan.
- Sift together flour, sugar, baking powder, and salt. The sifting is an important step to get the desired rise.
- Gradually add the milk to the flour mixture and stir until fairly smooth. Some lumps are just fine.
- Spoon batter as evenly as you can over the melted butter. Do not stir– just layer it on top.
- Remove the peach slices and place them evenly on top of the batter. Don’t stir.
- Drizzle those juices over all. If using canned peaches– use all that is in the can. If using fresh use 2/3 cup of juice. Do not stir.
- Bake at 350 degrees about an hour or until batter rises to the top and is light brown.Serve warm and feel free to top with ice cream. Pictured below is fresh out of the oven and the beginning pic above is with some homemade peach ice cream– recipe coming shortly!!!
Enjoy!!!
Sabrina Gallimore 