May substitute one well-drained large (28 ounce) can of peaches, adjusting added sugar as needed, depending on whether you use peaches in light juice or heavy syrup. Note: You'll want about 1-1/2 pounds of fresh peaches, or about 8 small to medium sized peaches. Double for a 9x13 inch baking dish for a potluck or party. Best served warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of homemade ice cream. Pour batter over the peaches and bake uncovered, at 325 degrees F, for 55 minutes to one hour, or until golden brown and firm in the middle. Add the butter, milk, and egg mix together until well blended. In a separate mixing bowl whisk together the flour and 1 cup of sugar. Sprinkle top of peaches generously with cinnamon sugar mixture. Place into the bottom of the baking dish. Toss peaches with the 2 tablespoons of granulated sugar. Pour those into a buttered 8 x 8 inch baking dish. Coarsely chop those, and toss with 2 tablespoons of granulated sugar. You'll need about 4 cups of peeled and pitted peach halves. If you love using those packages of dried fruit because it reminds you of your grandma, by all means use them! But, when fresh fruits are at peak and in season, why not use them too?. There's not a thing wrong with using canned peaches for cobbler, but peak season for local southern peaches is June through September, so goodness yes, use fresh peaches when they are at peak and locally available! Sorta like that whole dried vs. Well, you never mind them, bless their little ole hearts. One of the worse side of the mouth insults that has been passed on to my southern-born and southern-bred self about something I have cooked is that "a real southerner" would or would not do it that way. ![]() ![]() Unfortunately, there are still a few folks around who think they have the official rule book to dictate to the rest of us southern-born folks, just how we are supposed to cook southern I guess. Why anybody needs to be uppity about what defines southern cooking makes no sense and is just downright silly, so I wish they'd stop with it already. There are some bloggers that continue to perpetuate this and I really don't get it. Don't worry, 'they' do it to me all the time too - sort of like that whole so-called "authentic" southern cornbread thing, or if a hoe cake is made with flour or corn, and what exactly constitutes a butterbean. It's a very simple recipe and it works.įirst, I need to vent on a Southern Style Hissy Fit Warning: I recently saw somebody throw out the Southern Shame Card on somebody else for using canned peaches in a peach cobbler. It is often referred to as cuppa cuppa cuppa cobbler, or 1-1-1 cobbler because it used one cup of butter, one cup of flour and one cup of sugar, though I've revised mine a bit from the original, reducing the butter and, because I like it a little more cakey, I use a method that is just a tad bit different. It's hard to see one without throwing a craving on yourself to make one!Īpart from an old fashioned dumpling style cobbler, this is based on a very basic, old school batter that many of us, including me, have used for years, and it works well with a wide variety of fruit. ![]() Summertime Easy Fresh Peach Cobbler Cobbler has to be just about the one easiest dessert in existence, yet in its simplicity, it is both heart and belly warming. Summertime Peach Cobbler - super easy cobbler made with fresh peaches, cinnamon sugar and a simple buttery batter.
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