Humidity was almost 100 percent. Months of rain had the ground saturated. Clouds overhead hinted at more rain to come. The lawn needed maintenance and it could not be put off another day. My safety glasses fogged up as I edged and trimmed. Wiping off the glasses only cleared them for a few moments. My footsteps made a squishing sound because of the water soaked soil. Summer had been washed out by cool temperatures and abundant rainfall. Days later the sun came out. It was hot again. Celebrating the re-appearance of summer meant one thing: peach cobbler.
Peach season has almost ended in Georgia. I could not find any at the local farmers market. A couple of weeks ago they were crates of them to be found. Now I see farmers are starting to harvest pears. It didn’t stop my desire for the peaches. My last resort was the grocery store. Luckily there was a bin and the peaches were marked from Georgia. They were not as soft and wonderful as those perfectly ripe ones at the market. However, they do fine in a cobbler. Baking and sugar brings out the flavor and sweetness.
Peach cobbler has many variations. Those variations have more to do with the batter/dough/pastry. Some are made with a biscuit type dough. I’ve seen ones called cobbler that are really a big pie because of using pastry dough. This recipe is one with a batter. It’s poured in a pan over melted butter. Slightly cooked fresh peaches are poured on top and then it baked until golden. There is a hint of cinnamon and nutmeg which makes the peach flavor shine.
What fruit means summer to you? Do you try to cook or bake with it as much as you can? I sure do. It started this year with peaches and cream frozen yogurt. Then came peach spice bundt cake. Now it’s peach cobbler to end the season. Next up is pears so stay tuned to see what I’m sharing with them.
- 1/2 cup unsalted butter 1 stick
- 4 cups fresh peach slices
- 1 tablespoon fresh lemon juice
- 2 cups granulated sugar divided
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 cup milk whole recommended
Preheat the oven to 375 degrees F.
Melt butter and pour into a 13- X 9-inch baking dish.
Combine peach slices, lemon juice, and 1 cup sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Continue to cook for 2 minutes, or until most of the sugar has dissolved. Remove pan from the heat.
Whisk together flour, remaining 1 cup sugar, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Add milk and stir just until dry ingredients are moistened.
Pour batter over melted butter. Do not stir.
Pour peaches over batter. Do not stir.
Bake for 40 to 45 minutes or until golden brown. Serve warm or at room temperature.
A recipe for peach cobbler made with fresh peaches. It is lightly spiced with cinnamon and nutmeg. Serve it warm or at room temperature plain or with ice cream.
Recipe adapted from one on the My Recipes website.
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