Southern Peach Cobbler
Hey y’all :)
As summer comes to a close and I prepare for the school year, I wonder where the time goes. I feel like I have so many things I didn’t check off my to-do lists (yet), but many new adventures that I am happy to have experienced! One new experience I had was making this Peach Cobbler for the first time… you may wonder why I would risk making a recipe for the first time as a blog post? Because I like to live life on the edge, tee hee :) Ok, ok. the real reason is because my Dad lovesss peach cobbler and it is his birthday is this week!
Also, I am eating this cobbler as I type so I just know you are going to love this Southern Peach Cobbler recipe courtesy of Paula Deen. I am a self-proclaimed cook (not a baker), so if I can make this recipe, you can too!!
Ingredients you will need:
- 4 cups of peaches, peeled and sliced
- 2 cups sugar, divided
- 1/2 cup water (not pictured below)
- 8 tbsp butter (a whole stick)
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk (I used whole milk)
- Ground cinnamon
- Ground nutmeg (I added this, grind it yourself from the actual nut or just omit completely)
Preheat your oven to 350 degrees.
The first thing you need to do is the most tedious part of this recipe. Peel and slice the peaches. You might ask (because I did), how many peaches equals 4 cups of sliced peaches? This is what I figured out … I don’t really know because peaches vary greatly in size. I ended up using 2 large peaches and 1 normal size peach (3 total). My initial thought would be that 1 “normal” size peach would equal 1 cup.
Also, unless you are skilled with a paring knife, use a vegetable peeler, it saves a lot of time! Then you just cut the peach all the way around center (like you would an avocado), twist it open and remove the pit.
Next, turn the peaches over (center down) and slice with a sharp knife. Each slice doesn’t have to be the same size.
Now you are ready to make your peaches sugary and delicious! Add the water, 1 cup of sugar, and the peaches to a pot. Bring the mixture to a boil, then turn it down and let it simmer for about 10 minutes. Your goal is to make a peach infused syrup and soften the peaches.
Once your peaches are finished, remove them from the heat.
It is time to move on to an easy step. Slice the stick of butter into pads, put it into your 3 qt. baking dish, and place it in the oven to melt.
While the butter is melting away in the oven, add the other 1 cup of sugar and the self-rising flour to a mixing bowl. Slowly pour in the milk while you are whisking so that you do not cause lumps.
Once the butter has melted, add the mixture (sugar, flour, milk) straight in on top of the butter. DO NOT STIR.
Next, spoon the peaches on top (still not stirring). After you have all the peaches in, pour in the syrup from the pot as well (Sinful, right?!)
Last, but certainly not least, sprinkle some ground cinnamon and grind some fresh nutmeg across the top before putting it into the oven bake.
Bake at 350 degrees for 30-45 minutes. I set my timer for 30 minutes, it wasn’t finished so I put it in for another 5 minutes and repeated. I ended up baking mine for 40 minutes total.
Look at just how beautiful my Peach Cobbler came out, I am just so proud!!!
I couldn’t resist another second so I had to take a picture of the ooey gooey goodness and serve up a piece to my Dad (and one for me of course too!)
Don’t forget the ice cream! I almost did and added it at the last minute. There is nothing better than warm peach cobbler and cold ice cream :)
I hope you take this recipe, share it with your loved ones, and warm their bellies and their hearts. Let me know if you have any variations of a peach cobbler recipe that you would like to share; I would love to hear from you!
Keep Calm and Cook On,