Last night for dessert I made Peach Cobbler. I’ve been making this same recipe for about 20 years and it’s my absolute favorite. It’s found in the Fannie Farmer’s Cookbook
that I got for a wedding present from my Aunt Sue, I think. (Thanks, Aunt Sue!).
As this is my first recipe post, please be sure to let me know if I’ve put too many photos, not enough photos, too much information, not enough information, etc.
The list of ingredients is fairly simple – peaches, flour, baking powder, salt, butter, sugar and cream.
You need 6 cups of peaches. If I think ahead, I’ll buy about 6 peaches to ripen a few days before making the cobbler. When buying peaches, only buy peaches that are not green at the top where the stem was attached. If they’re green, they’ll never ripen only rot. Put the peaches in a brown bag and set them out of the way for a few days. As you can see in my photo above, I’m short a few peaches. To make up for this, I’m going to cut up a can of peaches (I buy ones in juice not syrup). If you decide on a whim to make this, you can use canned peaches or just buy some fresh peaches and add the sugar to them after you cut them up. Let this sit for about 30 minutes and they’ll work just fine.
Keep the skins on the fresh peaches and just chop them up into slices – don’t worry about making them look uniform or pretty. Once I added the canned peaches, which I also cut up, I mixed them all together to get this:
Set this aside and grab a mixing bowl. Add 1 3/4 cup flour (I used 1 1/4 cup all purpose white flour and 1/2 cup whole wheat flour), 1 tbsp. baking powder, 1/4 teaspoon of salt (recipe calls for 1/2 tsp, but I always cut the salt amount in half). Take a fork and gently mix it all together. Here’s a photo before I mixed it together.
To this add 6 tbsp. of cold butter, just chop the butter up into about 6 pieces and rub the flour and butter together with your fingers until you get coarse crumbs.
Now add 1/2 cup sugar and mix lightly. To this add 3/4 cup of cream – I used whipping cream and half and half mixed together. Sometimes I only use cream, sometimes I only use half & half and sometimes I just use plain milk. Use whatever you have. It will be fine. Stir this up until you have a globby mess.
Pour the peaches into your greased casserole dish. This is about a 3 quart casserole. If you don’t think the peaches are going to be sweet enough for you, add some sugar. If I add sugar, I normally stir in about 1/3 cup.
Now take the cobbler topping and with your hands, scoop some of it up and press it onto the top of the peaches. This doesn’t have to be pretty or even very uniform.
Try to cover up all of the peaches.
Place in a 375 degree pre-heated oven and cook for 40-50 minutes until the top is nice and brown and the edges are bubbling.
I like to eat this warm from the oven. Just as it is. Unidulturated, pure. My family prefers to pour cream on top. Ice cream would be another delicious compliment to this dessert.
This dessert is perfect for an everyday dessert, a covered dish or for a dinner party. You can’t go wrong with a homemade peach cobbler. Yummy!!!
1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
6 tbsp chilled butter
1/2 cup sugar
3/4 cup cream
6 cups peaches
Sugar, for sweetening the fruit.
Preheat oven to 375 degrees. Mix flour, baking powder and salt in a mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Add the sugar and blend. Using a spatula, slowly stir in the cream until roughly mixed. Butter a 3 quart casserole dish and add peaches. Sweeten as needed. Lay dough on top of the fruit until fruit is covered. Bake for 40-50 minutes until top is brown and sides are bubbling.