The Little Good Ride

embellished true stories of the south
AUGUST 23, 2010 1:44AM

Cobbler Recipe from a Georgia Peach

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I have vivid memories of peach season when I was growing up.  My parents, my dad especially, were peach fiends.  Every year, when the fruit came in season, they'd go to the farmer's market and bring home baskets full of them. 

Peaches were about the only fruit I cannot remember picking as a child.  We took many family outings to apple orchards, strawberry and blueberry farms, pumpkin patches, etc.,  but we never did visit a peach orchard, despite living in South Carolina.  South Carolina isn't as famous for its peaches as its neighbor Georgia is, but most southerners, whether they'll actually admit it or not, know that Carolina peaches are superior.

So, every year, peach season would roll around, and my parents would bring home the bounty.  Many would be eaten out of hand, some made into pies or cobblers, and always, always, there was peach ice cream.  This was a bit of a sore spot for my sister and I.  We loved homemade ice cream, but didn't love peach ice cream.  Something about the frozen bits of fruit interrupting the sweet creaminess of the ice cream just didn't appease our picky palates.  We'd beg for plain vanilla or maybe chocolate, and on rare occasions, we'd get our wish.  Otherwise, though, if there was homemade ice cream it was homemade peach ice cream.  Our choice was to eat it or go without dessert.  (We usually ate the ice cream.)

In honor of my parents, I made my family a special dessert this weekend.  We went to the farmer's market and brought home our basket of peaches.  We ate a few out of hand.  The rest were made into a delicious southern peach cobbler with homemade vanilla ice cream...the best of both worlds.  If you don't have the time or energy to make the homemade ice cream, make the cobbler and invite your friends Ben & Jerry over to join you.

 Enjoy!

 

Peach Cobbler

6-8 ripe peaches, peeled and sliced

1/4 cup white sugar

1/4 cup brown sugar

2 tsp cornstarch

1 tsp fresh lemon juice

1/4 tsp cinnamon

 

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

6 TBSP unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

 

1 tsp cinnamon

3 TBSP white sugar

 

Preheat oven to 425 degrees.  In large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup  brown sugar, cornstarch, lemon juice, and cinnamon.  Place in 2 quart baking dish and bake for 10 minutes

 In the meantime, in a large bowl combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.  Blend in butter with fingertips or a pastry blender until mixture resembles coarse meal.  Add boiling water and stir until combined.

Remove peaches from oven and drop spoonfuls of batter over them.  Combine 1 tsp cinnamon and 3 TBSP white sugar and sprinkle over entire cobbler.

Bake until topping is golden and bubbly, about 30 minutes.  Let rest a few minutes, but serve warm, topped with vanilla ice cream.

Text and pictures (C) 2010 Lisa Kuebler 

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skc peaches, open call, cobbler

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Comments

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When's Dinner?
(R)ated 'cause I never met a Georgia Peach I didn't like! Or a Vidalia onion for that matter, and I once knew a Georgia Peach named Vidalia and....never mind.
I love cobbler but and gluten intolerant. I have replaced rice flour with a recipe like this and it works
Juts plain yummy and rated with hugs
Lisa, I need to make a cobbler - this looks great! I'm with you on the frozen chunks in peach ice cream - too icy!
Lisa, cobbler is one of my favorite ways to enjoy peaches! I've now just learned from you and Lucy about Caroline peaches.
This looks yummy--I love cobblers and crisps; they manage to be both decadent and wholesome at the same time. I'll have to try this!
If Lucy won't kill me in my sleep, I'll admit that the best peaches I ever ate were from South Carolina. We drove through in late July one year after picking my daughter up from Camp Merri Mac in Black Mountain, and stopped off at a roadside stand to buy peaches and blackberries. At home I made a fantastic cobbler (pretty much your recipe -- which is tried and true, foolproof) that we oohed and ahhed over and then when I was putting the leftovers in the fridge, I tripped over a dog and dropped the baking dish, which shattered. Trying to keep the dogs out of the glass-flecked cobbler was another catastrophe. But, even after all that, those were the best peaches I've ever eaten.
Another wonderful memoir and a great recipe to add to my collection. Thank you for sharing this, Lisa. Sounds easy and yummy !
BTW- I had a laugh at Belle's comment- what a shame. ~Rated
Looks delicious and really simple. It's stories like these that make me think I should have been a Southern girl. Thank you!
Lisa, I enjoyed your peach saga. Thanks for reading mine. As a follow-up, I can add that the uncle I adored was the first to introduce me to the ways of the South vs. those of the North. Since my mother, his sister, had different views, I clung to hers.