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!
📖 Recipe
Classic Fresh Peach Cobbler for Two
Equipment
- Cast Iron Skillet or Pie Dish (Small for Smaller Recipe)
- Glass Measuring Cup
- Whisk
- Small Mixing Bowl
Ingredients
- 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
Instructions
- 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!
Notes
- 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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