I am dropping in before work to share an amazing peach cobbler recipe with you. I made this for a BBQ on Sunday evening and it was such a hit. Every single bite was eaten!
If you are a cobbler-virgin, let me explain: Cobbler is a warm syrupy fruit dish (like pie filling almost, but not as sweet), with a cake-like topping. De-lish!
This was the first weekend that peaches were available at the farmer's market. I was slightly concerned that they wouldn't be sweet enough, but they were perfect. My recommendation for a perfect cobbler? Let the peaches get very ripe. Leave them on the counter for a day and let them get nice and soft.
You can certainly leave the peal on the peaches for this dish. The fuzziness goes away, but the skins don't look very pretty. I really like the flavor the skins add, but when I make them for other people, I take the skins off for appearance sake.
Adapted from Southern Living Magazine
1/2 c. salted butter
1 c. all purpose flour
1.5 c. sugar, divided - to taste
1 T.baking powder
1 c. milk
4 c. fresh peaches, chopped into 1-inch pieces
1 T. lemon juice
1/2 t. cinnamon - to taste
Whipped cream and vanilla ice cream
Place butter in baking dish (either 13 x. 9 inch pan, or 7 individual 1.5 c. ramekins). Place dish(es) into 375* oven until butter is melted.
Mix flour, 3/4 c. sugar, and baking powder. Slowly stir in milk until just moistened. Pour evenly over melted butter, but do not stir. (I use a measuring scoop to help me to this evenly!).
Bring remaining 3/4 c. sugar, peaches, and lemon juice to a boil, stirring. Pour peaches evenly over batter, do not stir. Sprinkle with cinnamon as desired.
Sugar: I put "to taste" because this depends on your peaches and your personal tastes. My peaches were sweet, so I only used about 1 cup of sugar total this weekend. Other times I have used more. Taste your peaches, remember that they get sweeter as they bake, and adjust accordingly!