Right now, in the middle of August, when our grocery stores and market stands are filled with ripe peaches, this is the time for making peach cobbler. My recipe which I invented from a smaller one of my Mom’s, feeds a crowd (ten at least) and brought raves when I took it to a recent family get together. In fact, it was a sad moment when I left for home without the leftover cobbler. It’s not polite to take home food you bring as a gift. (sob.)
I love this recipe because it makes a crust on top that is almost like a pie crust, giving it that lovely southern cobbler quality that I miss so much after leaving the south for life in CT. Also, the directions are very simple and fool proof. Please do not think I have left out the milk. There is no milk in this recipe, but I promise you it will turn out just fine. For ease of serving and portability, I used an aluminum 9 x 13 pan, but if I were serving it at home, I would use a pretty 9 x 13 ceramic dish.
6 – 8 ripe medium peaches
3 Tbsps Brown Sugar
1 tsp cinnamon or allspice
1 cup White Sugar
2 cups All Purpose Flour
2 sticks butter, melted
1 Tsp Vanilla
Preheat the oven to 350° Fahrenheit
Butter an aluminum pan or pyrex dish
Peel and slice the peaches and place the slices into a large bowl.
Sprinkle the peaches with the brown sugar and cinnamon or allspice. Toss them around so all is coated with the sugar mixture. Pour the sliced peaches into the buttered pan or dish. Set aside.
In a large bowl, using an electric mixer at high speed, beat the two eggs and cup of white sugar until thick.
Reducing the speed to medium, pour in the melted butter and vanilla and continue to beat until the butter is incorporated.
Reduce the speed to low and slowly add in the flour or turn off the mixer and add the flour using a wooden spoon. Scrape the bowl making sure all the flour has been incorporated into the batter. The batter will be very thick.
Pour the batter over the peaches. It is fine if areas of peach show through. Try to spread the batter to cover most of the pan, but it is not liquid enought to go into every crevice, so that is why I say it is fine if some peach areas are still visible.
Place the cobbler in the oven and set the timer for 35 to 45 minutes. Look at the picture. When your cobblerr looks like this picture, it is done.
You can serve it alone or with a dollop of ice cream; either way it tastes divine.