I have been so exited that peaches are in season that I bought a huge box of them, but I knew there was no way I would eat them all before they went bad. So naturally, I started thinking about all the fun things I could make with peaches. I came up with a peach bread recipe that will be fabulous, but my roommates wanted to stick to the traditional peach cobbler. Don’t worry though, those that were excited about peach bread will see that post soon!
I adapted the below recipe from Paula Dean’s Peach Cobbler. I like Paula’s recipe, but hers turned out a little too runny for my style. Plus the added cinnamon, all spice, pecans and brown sugar take it up a notch in flavor. I served this to my friends that evening and it was gone in about 20 minutes.
Prep time: 15 minutes / Cook Time: 30-45 minutes / Total Time: about 1 hour
4 cups :: peaches, peeled and sliced
1 1/2 cups :: sugar, divided in half
1/2 cup :: water
8 tablespoons (1/2 cup) :: butter
1 1/2 cups :: flour
1 1/2 cups :: milk of choice (I used almond milk)
1/2 cup :: chopped pecans
1 teaspoon :: vanilla
Ground and/or allspice cinnamon
1/2 cup :: brown sugar
1/2 cup :: flour
Preheat oven to 350 degrees F.
1. Toast chopped pecans in a pan for 8-10 minutes. This will help bring out the flavor.
2. Wash, peel and chop your fresh peaches. To peel quickly, you can put your peaches in slightly boiling water for 30 seconds, remove, score on one end and the skin will peel right off.
4. Put the butter in a 3-quart baking dish and place in oven to melt.
5. Mix together the other half of the sugar (3/4 cup), the flour and the milk.
6. Pour the mixture over melted butter. Do not stir as batter will rise to top during baking.
7. Spoon peaches on top, sprinkle with pecans and gently pour in syrup remaining in the peach pan.
You can also use small soufflé bowls if you want individual cobblers.
Don’t want to miss a post? Look in the top right hand corner and enter your email in the box after “Follow Blog via email.”