My Grand pick up a box of fresh peaches for me last week and they were some of the best I’ve ever eaten. I decided to make my family some peach cobbler for a treat after supper (so sad I didn’t get any because I’m still doing 75 hard) but we did freeze some so I can make it again later.
You can make cobbler from canned of course but fresh is the best in my opinion. This from scratch recipe is super easy to do and comes out great!
Fun fact: peaches are probably my favorite thing to eat if I had to pick one. When I was pregnant with Paisley, all I ate were peaches and I’m surprised she didn’t come out smelling like one. HA! My great grandmother taught me how to can growing up and we canned a lot of things but our best prize always came from our peaches. We even one The State Fair of Oklahoma once and were featured in Country Woman magazine.
- 5-6 peaches peeled, cored, and sliced
- 3/4 cup of sugar
- 1/4 teaspoon of salt
- 6 Tablespoons butter (I always use Kerry Gold but if I had fresh that would be even more glorious)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon (extra because, cinnamon)
- Add the sliced peaches, sugar and salt to a saucepan on medium heat and stir to combine.
- Cook for just a few minutes, until the sugar is dissolved. This also brings out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a bowl mix together the dry ingredients (flour, sugar, baking powder, and salt.) Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice over the batter-I try to have them in an even layer so parts of the cobbler don’t have more peaches than another. Sprinkle cinnamon over the top. I like a lot so be generous!
- Bake at 350 for around 40 minutes. I like ours a little crispy. Serve!
You can’t have cobbler without ice cream and one of our favorite hacks is getting the sleeves of the Bluebell mini cups to take to the hayfield. They are the perfect amount to go with a slice!