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Peach Cobbler

Summary

Yield
Servings
Prep time1 hour
Region

Description

Peach Cobbler hot from the oven

This traditional American summer classic is best made with very fresh peaches when they are in season in August and early September. 

Be sure to buy them where they are grown! As with most fruit, the riper a peach gets, the softer it gets, so tree-ripe fruit is hard to pack and ship. Peaches shipped from Georgia or elsewhere are typically picked somewhat underripe, and then gassed with ethylene in a warehouse to "ripen" them artificially. 

Ingredients

8eaPeaches (fresh, peeled and cut into chunks)
1⁄4cSugar
1⁄4cBrown Sugar
1⁄4tCinnamon
1⁄8tNutmeg
1tLemon Juice
2tCorn Starch
1eaCobbler Topping (see Cobbler Topping recipe)
1⁄4cCinnamon Sugar (3.5 Tbsp sugar and 0.5 Tbsp cinnamon)

Instructions

  1. Preheat oven to 425.
  2. Peel and cut the peaches into chunks or slices to suit your preference. I like a chunky cobbler with bursts of peachy flavor!
  3. Combine the sugars and spices.
  4. Combine the lemon juice with the corn starch.
  5. In a big bowl, mix everything together until the peaches are well coated.
  6. Bake the peaches in an ovenproof dish for 10 minutes while you assemble the topping.
  7. Take the hot peaches from the oven and dot the top with the topping mix as evenly as you can.
  8. Sprinkle the top with a quarter-cup of cinnamon sugar.
  9. Bake for 30 minutes, or until bubbling and the kitchen smells like peachy awesomeness.

Notes

Great with fresh whipped cream or vanilla (or ginger!) ice cream,
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  • By John at 08/03/2014 - 13:12
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Halifax orchard

Have you visited the peach orchard at the intersection of rte 58 and rte 106 ? I haven't been in a few years. I'm not sure if they are still selling. Yellow and white.
  • By Don at 08/15/2014 - 02:13
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