I am quite swimming in peaches at the moment. I got 4 lbs from the farm share this week (half white peaches, half “ufo” peaches), and due to various factors I didn’t have time to eat last week’s peaches, so I already froze a half-dozen yellow peaches (blanched, skinned, sliced, covered in fruit juice for protection, and vacuum sealed).
So. Peaches. I remember ages ago I saw a recipe for peach cobbler here on the SDMB that went something like: 1 cup flour, 1 cup sugar, 1 cup milk … uh… (profit). But I can’t remember the details. Anyone recall it?
I’m also open to any other favorite peach dessert recipes of the cobbler-ish variety.
I also have a pint of blueberries that I have to use or freeze this week.
I don’t know of any recipes, but I am hoping your thread gets some good replies, because I am also looking for an awesome peach cobbler. I have a friend who casually mentioned he loves peach cobbler. That friend recently did me a HUGE solid, and he is always taking good care of me in general. He won’t accept any form of repayment, so I am on a quest to find him the best cobbler ever.
He has no idea I took note of his love for the stuff, so this should be fun. I hope it’s not too much of a hijack to request that if any posters know of a shop that will deliver fresh cobbler to me, that would be great.
What’s to know? Fill a casserole dish with peaches sprinkled with some cinnamon and a few pats of butter. Mix up a batch of Krusteaz with 2 tbs of sugar added to the dough. Dot the top of the peaches with dough. Bake at 350 for 30-45 minutes, until topping is golden. Eat.
It depends on what you mean by “cobbler.” Do you want the kind with a pie-crust type top? Or a crumbly top? or …
This is pretty close to what I grew up with as “cobbler” in Georgia, and is still my preferred style. ATK/CI defines this properly as a “slump” I think, but we always called it cobbler.
The link to the actual recipe is in a sidebar. Note that it calls for nectarines, but peaches can be swapped in; the two are virtually interchangeable in recipes.
This one is also very similar to Brynda recipe – looks like experts agree! I am pretty sure this is the type of recipe I was thinking of, with equal parts flour sugar and milk plus other ingredients, poured under the fruit.
I would also agree that this is probably a traditionally styled “slump” as opposed to cobbler, but whatever. It seems like the term “cobbler” is growing to swallow old-fashioned baked-good descriptors like slump, grunt, and pandowdy. It’s all good. Let the nomming commence!
Well, mom came over for cake and coffee; I made Brynda’s recipe and it was a great success! Yum! I made it in my cast-iron frying pan and it formed a lovely crust on the bottom. AND It all got eaten except 2 wedges - I gave mom one for the road.