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.
This recipe is so simple, I almost feel bad for sharing it, but it was so delicious and so ridiculously simple, I thought why not share it with everyone. Cobblers are made all over the south. They are a great way to use up ripe fruit from the trees in your yard, or fruit sold out of pickup trucks and car trunks on the side of the road all over the south come summer. Everyone loves a cobbler and this is probably the easiest cobbler I’ve ever made that tasted like a homemade dessert. Sure, you can open a couple of cans of fruit pie filling and throw on a pre-made cobbler crust, but this recipe actually tastes homemade. Give it a shot and you’re sure to impress your family and friends!
- 2 pounds of fresh fruit (your choice of fruits including peaches, pineapple, strawberries, blueberries, blackberries, etc) OR you can purchase a 2 pound bag of frozen fruit from the grocery store if making out of season
- 1 cup dark brown sugar
- 1 box Duncan Hines BUTTER recipe yellow cake mix
- 2 sticks unsalted butter, melted
- Sliced Almonds or Pecans (optional)
Preheat the oven to 350F. In a heavy bottom saucepan, cook the fruit and brown sugar until hot and bubbly. Pour fruit into a greased casserole dish (I use a deep dish Corningware French White lasagna casserole, about 3″-4″ deep so it won’t bubble out when baking). If you want to add nuts, sprinkle them liberally over the top of the fruit.
Open the butter cake mix and pour over the top of the fruit. Don’t mix up the mix, use the mix in its dry form straight from the box. Melt the butter in a glass measuring cup and pour over the top of the cake mix, covering as much of the surface with the butter as possible.
Bake for 30-40 minutes, until bubbly and golden brown.
If you really want a rich version of this recipe, use 3 sticks of butter instead of 2. It’s delicious, but will surely clog your arteries. We’d call the 3 stick version the Paula Dean Redneck Cobbler!