Peach Cobbler

A Summertime Star Attraction  

Life is a bag of peaches.

Be the juicy one.

A food thought from Life's Little Instruction Calendar by H. Jackson. 

Summertime eating just gets better with the appearance of peaches in the stores. I did not realize peaches were first grown in China and then spread from their homeland to the western world via India and Persia. Although Georgia is called the peach state, South Carolina Colorado and California also rank high in peach production. I must go on record saying once you have tasted a Georgia or Western Colorado peach you are in danger of becoming addicted. You'll never forget their fragrant, jucy and sweet taste. If only these peaches were available all year long since their star quality enhances a multitude of recipes. 

A trip to the cities to Bob's Produce, Fridley was a highlight. I thought perhaps I'd be too late for their usual summer shipment but they still had plenty.

The "peach shines" as the main attraction in this cobbler recipe.

Peach Cobbler

Cook's Notes: Recipe adapted Food Network 2013
Use a 9 inch glass pan or a 1-1/2 quart shallow baking dish as shown in the photo
Ingredients:
Cobbler filling

• 6-7 cups of peaches (I used 7 large ones)
• 3/4 cup brown sugar
• 1 TB. Saigon cinnamon
• 1-/1/2 tsp. vanilla
• 3 heaping TB. flour

Cobbler Crust

• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 TB. brown sugar  
• 4 TB cold butter, cut in small pieces
• 2/3 cup buttermilk at room temperature

Topping

• 1/4 cup white sugar mixed with 1 tsp. Saigon cinnamon (might not need all of it)

Directions:

• Preheat oven 425 degrees and generously grease a shallow 1-1/2 quart baking dish. 
• Place sliced peaches in dish, sprinkle with brown sugar, cinnamon, flour and vanilla.
• Mix gently and spread evenly in the pan. 
• Bake 10 minutes.

• Meanwhile combine all dry ingredients for cobbler crust in a bowl.
• Cut in butter with pastry cutter or your fingers to make the texture like coarse crumbs (shortcut use Cuisinart).
• In large bowl stir buttermilk into cobbler crumb mixture to form a soft dough.
• Remove peaches from oven and drop rounded spoonfuls of dough on top of peaches.

• Sprinkle the cinnamon- sugar mixture over the top of the cobbler dough.
• Bake until fruit is bubbly and crust topping is golden brown and puffed-about 20 minutes.

 

WEEKEND ROUND-UP PEACH RECIPES FROM EVER READY