Musings From MommyLand

Because sometimes there is more to Mommy…

Seasonal Recipe Finale: Peach Cobbler

on September 27, 2012

So here is my final seasonal recipe designed to squeeze the last drops of sunny warmth out of summer even though it is clearly turning to fall (especially here in Colorado where the aspens are turning colors and I woke up this morning to see snow on the top of Pikes Peak).  For the record, I think that it is my best seasonal recipe…or the one that I like to make and eat the most anyways.  This peach cobbler recipe has been around my family for years though I doubt anyone could tell you where it originated.  It has always just been there.  So, from my family to yours, cram another day of summer in and I hope you enjoy this recipe.

What You Need:

  • 1 stick of butter
  • 6-8 fresh peaches or 2-3 bags of frozen peaches or 4 cans of canned peach slices
  • 1 1/2 Cups of sugar
  • 1 1/2 Cups of flour
  • 3 teaspoons of baking powder
  • 1 1/2 cups of milk
  • 1 small container of raspberries, blueberries, or blackberries (optional)

First, if you are using fresh peaches, you need to get them peeled and sliced.  Check out this post for an easy way to get the skin off.

Now, you want to get your fruit heated up.  Put your peach slices into a pan on the stove top at about a medium heat.  If you are using fresh or frozen peaches, you will want to add a couple of tablespoons of sugar to them while they are heating up.  If you are using canned, no extra sugar is required but with these you should add the juice from 2 of the cans of peaches to the mix.  If you are adding extra fruit like raspberries or blueberries, add these at the very end after you have turned the heat off of your peaches.  The hot peaches will heat up the other fruit without cooking it which is what you want at this point.

Hot Peaches!

While your peaches are cooking, put the stick of butter in a glass 9×13 baking dish and put this in the oven that is preheating to 400 degrees.  You want the butter melted and the pan hot.  Just make sure to keep an eye on it so your butter doesn’t burn.

Ok, so your butter is melting and your peaches are heating up and while this is happening, it is time to make your batter mix.  In a large bowl, mix together the flour, sugar, baking powder and milk with a   whisk.  No mixers or anything.  Just dump it all in together and whisk away.  It literally takes about 2 minutes.  If it seems really thick, just add a bit more milk, though if you use the ratio’s I gave, your consistency should be just right.

There is a lot of multi-tasking for this but the good news is that when it is all said and done, it is actually a really fast and easy dessert to put together.

Once everything is done…the butter is melted, the fruit is hot, and the batter is made, it is time to assemble.  Get the dish out of the oven (be careful, it will be hot of course), pour the batter into the hot melty butter (don’t worry about evenly distributing it will all work out.  And if it seems like a lot of the butter ended up on top of the batter especially in the corners, don’t worry.  This will turn into a delicious sort of crunchy breading that everyone will be fighting over.) and then add the peaches evenly around the dish.

With Raspberries!

Put in the oven and finish cooking at 400 degrees for about 25 minutes or until the top is a nice golden brown.

A nice golden brown top.

Let it cool for a little bit and serve with ice cream(this is what you really want) or whip cream for a delicious dessert.

I have shown a variation of this recipe (adding other fruit to the peaches), but you can actually use any fruit you want when making this.  Replace the peaches with just raspberries, blueberries, and blackberries and it makes a great berry cobbler and while I have never tried anything else, I am sure you could use other fruits as well.  You just need about 4-5 cups worth of fruit to put in the batter when it is all said and done.

I hope you have enjoyed my seasonal dishes and have been inspired to go out and make one of them.  I will officially let go of summer now and move on to apples and pumpkins all things fall, I promise!



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