As usual, we headed down to Pepper Place market this morning for some locally grown produce and I just couldn’t resist some freshly picked Chilton County peaches. I did my part to help the local economy and bought a big basket full. Chilton County peaches are some of the best peaches you can buy and some think they are more tasty than their counterparts across the border in the peach state.
Although I definitely don’t need the added sugar in my diet, I’ve got a peach cobbler in the oven as I type this. My recipe was handed down from my grandmother and it’s easy and foolproof. So go pick up some delicious ripe peaches and give this one a try. You’ve probably got all the ingredients in your pantry or frig!
- 4 cups peeled, chopped peaches
- 1 cup all purpose flour
- 2 cups white sugar
- 3 tsp baking powder
- 1 cup milk (we only buy half and half because we use it in our coffee and it works just fine but will produce a richer crust, but what’s wrong with that???)
- 1 tsp fresh lemon juice
- 1 pinch salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 stick melted butter
Preheat the oven to 350F. Pour the melted butter into a 13″x9″ Pyrex dish. In a mixing bowl, combine the flour, sugar, baking powder, salt and milk. Mix well to combine and remove lumps. Pour the batter over the melted butter but do not stir. Next top the butter with the peaches, again do not stir (as the cobbler bakes, the crust rises and the peaches fall). Sprinkle top with lemon juice, cinnamon and nutmeg.
Bake for 35-45 minutes or until bubbly and golden brown. Serve with a scoop of some rich vanilla ice cream. Cobbler can be stored at room temperature, covered with plastic wrap.