Until I moved to North Carolina, I assumed a cobbler was just pie filling with a crust thrown on the top, kind of like a lazy pie. Boy was I wrong! In the south a peach cobbler is often a gooey pan of what I would call a peach dumpling, there are cakey areas and gooey areas, and it is just simply fantastic, rustic, comfort food.
With peach season upon us I felt compelled to make a cobbler and blog about it, well and eat it!
If peaches are in season, I highly recommend using fresh, but you can use frozen if you like or just want to avoid having to peel peaches.
Gather your fixin’s
First, if using fresh peaches, we need to get the skin off. Just peeling with a knife isn’t easy, so we are going to boil the skins off. First bring a pot of water to a boil and set up a mixing bowl with ice water.
Place the peaches a few at a time into the boiling water and boil for one minute
After one minute, remove with a slotted spoon and place in the ice water to stop the cooking.
As you can see, the skin will now just rub off, use a knife to score and get it started.
Here they are plain nekkid, and look at that color, you can tell that they are nice and ripe
Slice them up and put them in a saucepan (I emptied the pot that I boiled them in and rinsed it out). Add the sugar. The original recipe called for 1 cup of sugar, I went with just a 1/2 cup since the peaches were very sweet and ripe. If you are using frozen, or your peaches aren’t ripe, use the whole cup.
Start preheating the oven to 350
Now cook for 5-10 minutes or until tender, it will depend on the thickness and the ripeness of the peaches, mine took 5 minutes. Set aside.
If you are using a glass or ceramic baking dish, melt the butter in there either in the microwave or the preheating oven.
In a mixing bowl combine the sugar, flour, baking powder, and salt, whisk together. If you have self rising flour, you can use that, just omit the baking powder and salt. To be honest I’m willing to bet that this recipe was originally made with self rising flour, it’s a staple of southern kitchens.
Add milk and vanilla, whisk into a nice smooth batter. No technique here, probably there are grannies all over the south who make this without a recipe
once mixed pour that batter over the butter. I know that at this point you think I’m crazy, who would put the batter on the BOTTOM of a cobbler, that seems like sheer madness! but hang in there, you’ll see that it all works out in the end.
OOH, look at that butter, sweet sweet buddah! We’re using real butter right? Margarine will work , but butter tastes so much better.
Now carefully spoon the cooked peaches and syrup over the top of the batter, don’t just dump, you want them sitting on top of the batter.
Now place in that preheated oven for 35-45 minutes until the top is nicely browned and the juices are bubbling.
After some oven magic, the crust is on the top!!!
Let it cool a bit, at least 20 minutes so it isn’t like volcanic lava. Scoop it out and eat it as is or with some vanilla ice cream.
See I told you, like a gooey peach dumpling, pure comfort on a plate!
- 4 cups sliced peaches (5-6 peaches)
- 1/2 to 1 cup sugar
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract