One neat thing about living in Georgia is all of the roadside stands of seasonal vegetables, fruits, and jams available. I enjoy stopping and picking fresh locally farmed produce. It makes me happy. I couldn’t resist a peach stand while driving through the Redtop Mountains with Robert. I had to purchase five large, beautiful peaches and I knew what I wanted to do with them immediately. Similar to a Texas style blueberry cobbler I make, I decided to bake a crispy, golden peach cobbler.
What I like most about cobblers is the amount of deliciousness created with such little work and minimum ingredients. You can take any fruit, combine it with a little flour, butter, and lemon zest and boom… a yummy dessert. Instead of dough being on the bottom with the fruit on top, I added the dough on top of the fruit to create a crispy finish.
Peach season in Georgia begins in spring and lasts until the end of August nearing the end of summer, indicting that fall is right around the corner. It only makes sense for a peach cobbler to be the perfect transitional summer to fall dessert. It kind of makes me sad to know summer is coming to an end, but at least I can enjoy my last bit of tasty peaches until next year.
What you’ll need:
5 large Peaches, unpeeled, cut into 8-10 slices
Zest and juice of 1 lemon
4 ounces unsalted butter, softened
1 1/2 cups sugar, divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup hot water
What to do:
- Pre-heat oven to 350°F. Line a 9 x 13 inch baking dish with foil or use a large cast-iron pan.
- Place the sliced peaches in your choice of cooking ware and zest lemon over the peaches. Squeeze the lemon juice over the peaches, discarding the seeds.
- Combine butter, 3/4 cup sugar for 1 minute. Add flour, baking powder, salt, and mix until smooth. Add the milk in slowly. Continue to mix until light and fluffy. I like to use an electric mixer but you can do this by hand.
- Add tablespoons of batter over the peaches and spread the batter evenly using a spatula or butter knife.
- Sprinkle the remainder sugar on top of the fruit and batter. Drizzle hot water over the top of the mixture.
- Bake for 60 minutes until the top is golden brown and slightly cracked.
- Cool on wire rack for 30 minutes for the ingredients to thicken.
- Serve and enjoy!
I love pairing my cobblers with vanilla ice-cream and/or a hot cup of joe. My favorite!