Tuesday, June 21, 2016
My very favorite cobbler recipe! Fresh peaches are simmered in simple syrup and spooned over a cake-like batter before baking. The results are sweet, cakey, and delicious! This foolproof cobbler will be the hit of your summer picnic.
A couple of weeks ago, we went peach picking for the first time! While Georgia may be known for their peaches, South Carolina grows their own fair share of the sweet summer fruit. On a beautiful Saturday morning, we headed south to pick our own - and as a bonus, caught the end of blueberry picking season, too!
Before we knew it, we had filled an entire box of peaches. We ate what we could, I baked up 2 very different cobblers, and then we sliced and froze the rest for later. This cobbler was the result of our Saturday morning adventures - and it's an old favorite. I actually have made this recipe multiple times, and blogged it 6 years ago, but it deserved another look.
Baking is not my thing so I love when I can find an easy recipe that doesn't require a bajillion measuring cups. This recipe may be easy, but it's not lacking in flavor. It's absolutely my favorite cobbler recipe and is always a hit when I serve it to company! The key is self rising flour; while something most of us probably don't stock regularly in our pantry, it's inexpensive enough to pick up a bag just for this dish. I promise it's worth it!
I didn't bother peeling the peaches this time and it turned out just as delicious. The peel softened so much that you didn't have a typical peel texture or flavor. If you're uncertain, feel free to peel it if you feel so inclined :)
If you have access to it, this is best served with a big scoop of Blue Bell vanilla ice cream!
4 cups sliced peaches (peeled, if desired)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1.5 cups self rising flour (not all purpose)
1.5 cups milk
ground cinnamon, optional
Preheat oven to 350.
In a medium saucepan, combine the peaches, 1 cup sugar, and water; mix well. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
Place the butter in a 3-quart baking dish and place inside the oven to melt. Once completely melted, remove from oven.
In a mixing bowl, stir together the remaining 1 cup sugar and flour. Slowly add the milk, stirring constantly to avoid clumping. Carefully pour the batter into the baking dish over the melted butter. Do not stir. Gently spoon the peaches and their syrup over top. Do not stir. Sprinkle with ground cinnamon, if desired.
Bake for 30-45 minutes or until the batter is set and browned around the edges. Serve warm.
Source: Paula Deen