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I love it when peach season hits in Utah. First, because I love fresh peaches and second, because it means it is almost officially fall season.
Fall is my FAVORITE season of all. I love fall fashion, fall food, fall weather, fall colors! Plus, my most favorite holiday is in the fall – Thanksgiving! Peaches just start the whole thing off for me!
Well, my mom has a neighbor that has a peach tree that shares her back yard. So, my mom gets to have some peaches from this wonderful tree each year and she usually brings some to me.
Well, I was lucky enough to get some again this year. We do love to eat them fresh – peeled, sliced, sprinkled with sugar, and with milk. However, we just can’t eat them fast enough. So, I have to figure out something to make with them.
I decided to make a good old fresh peach cobbler with some of them and I decided to go to an authority on peach cobbler. If figured Mrs. Paula Deen would have to have a fabulous recipe, so this is my adaptation of her tasty recipe!
Fresh Peach Cobbler
Ingredients
- 1/2 cup butter
- 4 cups fresh peaches, peeled and sliced
- 2 cups sugar, divided
- 1 tsp vanilla or almond extract
- 1/2 cup water
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
- ground cinnamon, optional
- whipped cream or vanilla ice cream to serve with
Instructions
- Place butter in a 9 x 13 baking dish. Place dish in oven and turn oven on to preheat to 350 degrees.
- In a large sauce pan, combine peaches with 1 cup of the sugar along with the 1/2 cup water. Bring mixture to a boil and then reduce to a simmer. Allow to simmer for 10 minutes. When done simmering, mix in 1 tsp vanilla or almond extract.
- While the mixture simmers check on the pan in the oven. Remove it from the oven when the butter is melted and set aside.
- In a bowl, combine the remaining 1 cup sugar, flour, baking powder, and salt. Whisk together, then whisk in the milk until combined.
- Pour the batter over the butter that you melted in the 9×13 dish. DO NO STIR.
- Then carefully spoon the peaches onto the batter followed by pouring the syrup from the peaches over the peaches. It will look like a mess, but that is how ya want it. Trust me and Mrs. Paula. You can sprinkle some cinnamon on at this point if ya want to.
- Bake at 350 for 45 minutes until the edges are golden.
- Remove from the oven and let cool slightly for about 5 minutes or so. Then top with whipped cream or vanilla ice cream. Serves 8-10.
Recipe adapted from Paula Deen.
