PEACH COBBLER

My Mom made Peach Cobbler often when I was a kid with a recipe that used canned Peaches and Butter. It was great with Vanilla Ice Cream when the Cobbler was still warm.  I looked at several Peach Cobbler recipes when I developed this one and wanted to stay true to how my Mom made it by putting the Peaches over the Batter before it was baked.  Many of the Old Southern recipes begin that way and so do I.  I've never been a dry-crumbly-Biscuit-baked-over-Fruit fan so I avoided any spoon Batter topping recipe.  The result is a very flavorful moist Peach Cobbler that combines the Spiced Syrup you make with the Cobbler as is bubbles when it bakes. The addition of Dark Brown Sugar and Cinnamon make it a cozy and comforting Dessert.  Make sure you use good sweet fresh Peaches or in a pinch good quality canned Peaches and serve it warm topped with Vanilla Ice Cream and you will be Cooking The Amazing!




Here is the recipe.




7  Ripe Fresh Peaches, Peeled and Pitted
or 1 Can (28 oz) Cling Sliced Peaches
1 c  Dark Brown Sugar, Packed
2/3 c  Water
1 1/2 t  Vanilla Extract
1 t  Ground Cinnamon
1/4 t  Ground Nutmeg
1 1/4 c  All Purpose Flour
3/4 c  Sugar
1 Pinch  Sea Salt, Fine Grain
1 1/2 t  Baking Soda
1 c  Whole Milk
1 t  Vanilla Extract
1 Stick  Butter, Melted
Cinnamon  To Sprinkle On Top




1.  You can use fresh Peaches or canned Peaches in this recipe.  Fresh Peaches need to be ripe and sweet for the best flavor.  If using canned Peaches drain them and discard the canned juice (syrup).

2.  Preheat oven to 350 degrees. 

3.  For fresh Peaches peel and pit them with a paring knife and cut them in half and then slice into large wedges, about 8 wedges per Peach. 

4.  Place the sliced fresh Peaches or the drained canned Peaches in a large bowl and add Dark Brown Sugar, Water,  1 1/4 t Vanilla Extract, Cinnamon and Nutmeg and stir gently.   Allow to sit for 5 minutes on the counter so the Juices develop.  Then pour all the Peaches and Juices into a large pot over medium heat on the stove top.  Stir gently and bring to a simmer and simmer for 8-10 minutes then remove from the heat.   Set aside.

5.  In a medium bowl mix with a large spoon the All Purpose Flour, Sugar, Sea Salt and Baking Soda.  Then add the Milk and 1 t Vanilla Extract and mix well until smooth.  Set aside.

6.  Melt 1 stick of Butter in the microwave and pour 1/2 of it into the bottom of a 9 x 13 baking pan.  Reserve the other 1/2 of melted Butter for the last step.

7.  Pour the Batter mixture over the melted Butter.  DO NOT MIX with the Butter.  The Butter may ooze out the sides and over the Batter, that's ok. 

8.  Spoon the Peaches, very gently, with all the juices over the Batter and spread evenly allowing them to sink into the Batter.  DO NOT MIX into the Batter.   Drizzle any Juice left in bowl over the Peaches.  Drizzle the 1/2 stick of melted Butter you reserved all over the top.  Sprinkle with a few dashes of Cinnamon over the top evenly.

9.  Place the baking dish on a Cookie Sheet and bake at 350 degrees for 40-50 minutes or until the top is browned evenly.  The Batter will puff up and bake around the Peaches during baking.  After removing from the oven allow to sit uncovered for 45-60 minutes to cool and for the Cobbler to set.  Otherwise it will be soupy.  The longer it sits the thicker the Cobbler Juices become.  Serve warm with cold Vanilla Ice Cream or top with my recipe for perfect Whipped Cream. 

COPYRIGHT (c) 2011