There are only a couple of months a year where peaches really shine here in the south. July and August produce the sweetest, softest fruit you'll ever taste. I don't even bother buying peaches any other time of the year.
As summer draws to a close, I find myself buying in bulk at the farmer's market. I sort of panic at the idea of no more fresh tomatoes, peaches, and cucumbers as the summer fades into fall.
I bring the produce home, wash, chop and put it in sealed baggies that will last in the freezer. That way, I can enjoy local produce in recipes all year long and I don't have to fuss with canning. Try storing peaches for the year and use them in some delicious recipes and say goodbye to store bought canned peaches in heavy syrup!
Classic Fresh Peach Cobbler for Two
- Cast Iron Skillet or Pie Dish (Small for Smaller Recipe)
- Glass Measuring Cup
- Small Mixing Bowl
- ½ stick butter ¼ cup unsalted, melted
- ½ cup all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup sugar
- ½ cup milk
- 2 large peaches fresh, thinly sliced
- Preheat the oven to 350 degrees.
- Grease a cast iron skillet with nonstick spray or melted butter.
- Melt ½ stick of butter in a microwavable measuring cup or dish and set to the side.
- In a small bowl, mix the ½ cup sugar, ½ cup flour, ¾ teaspoon baking powder, and ⅛ teaspoon salt. Whisk together to combine.
- Slowly whisk in the ½ cup milk to the dry mixture. Stir well.
- Pour the butter into the mixture and stir well. The batter should be smooth and thin.
- Pour batter into the cast iron skillet.
- Pour the thinly sliced peaches over the top and spread them out evenly. Try not to mix them into the batter too much.
- Bake at 350 for 30-40 minutes. You'll need to watch this depending on your oven. You don't want it to be runny inside at all. I like mine crunchy on the outside, so I tend to bake it on the 35-40 minute mark.
- Once it's golden and bubbly, remove it from the oven and serve it with delicious vanilla ice cream!
- You can use self rising flour instead of all purpose. If you do, just omit the baking soda and salt.
- I don't peel my fresh peaches, but you can! Since I am not peeling them, it's important to slice them thinly. You can also chop them. However you like it!
- To make this in a traditional pie pan or cast iron, simply double the ingredients. That will make a recipe for about 6 servings.
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