You say peaches, I say juicy.
Peach season here in Georgia is in full swing and this may be our best year yet! I swear, so far this year, the local fruit we’ve bought has been the sweetest I can remember in years. Freestone, Clingstone, yellow peaches, white peaches, you name it and you can likely find it at its peak right now in the South.
When was the last time you sunk a spoon deep into a bowl brimming with warm peach cobbler topped with cool, creamy vanilla ice cream?
If you answer that it was last peach season, that’s too long.
Besides, it’s an unspoken law when you live in the Peach State that you must produce at least one stellar peach cobbler before the season ends. At least one. But don’t worry, I’ve made three already and I’m sure I’ll make another before I move on to plums and raspberries.
There are so many cobbler recipes out there to choose from, but I’m sticking to the traditional one I remember my Aunties making. It has a simple sweet batter that is poured into a greased baking dish, then the fruit is layered on top. Then, of course, there’s another opportunity to add a touch more sugar and a sprinkling of cinnamon, for good measure. Sometimes the Aunties placed paper thin pats of butter here and there as a finishing touch before putting the cobbler in to bake, but I omitted that. If you love butter, be my guest.
Either way, you’re going to have a mouthwatering dessert on your hands in about 45 minutes. Get the ice cream ready and go with vanilla. The cool creamy contrast against the warm cobbler is exceptional.
Here’s to summer and to Georgia peaches!
Southern Peach Cobbler
- About 5 medium peaches (approximately 3 cups)
- 1 cup sugar, divided (you can adjust the amount of sugar down a bit if you have exceptionally sweet peaches)
- 1 cup GF flour blend without gum, such as Gigi's Everyday GF Flour Blend or King Arthur GF Multipurpose Flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk (dairy- or dairy-free; I use unsweetened coconut milk.)
- ¼ cup butter (or DF butter substitute), softened to room temperature
- ½ - 1 teaspoon ground cinnamon (use as little or as much as you like, or omit, if you prefer)
- Preheat the oven to 350F and grease a 3-quart baking dish.
- Wash, dry and peel peaches, then slice into ¼ to ½-inch thick slices; set aside.
- In a mixing bowl, whisk together ¾ cup of the sugar, the flour, baking powder and salt.
- Stir in the softened butter until a crumb-like mixture results, then stir in the milk. The batter will be fairly thin, don't add more flour.
- Pour the batter into the prepared baking dish, then place peach slices on top of batter. There is no need to press them into the batter, just gently lay them on top in a single layer.
- Sprinkle cinnamon and remaining ¼ cup sugar over peaches.
- Bake 40-45 minutes, until the cobbler begins to pull away from the edge of the dish and is light golden brown on top and set in center.
- Cool cobbler at room temperature until it is just warm, then spoon into serving bowls and serve as-is, or with vanilla ice cream, dairy-free ice cream, or whipped topping.
You may also want to try my Gluten-Free Peach Cobbler for Two, two perfect portions, no oven required!
This recipe was originally shared at GlutenFreeGigi.com.
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