I’m a fruit binger. When summer hits, I pack the fridge with cherries, peaches, plums, and berries. This time of year, each is at the peak of its flavor, and I can usually find an assortment on sale. When cherries dropped below $2 a pound, I went nuts and wound up buying a cherry pitter to keep up with my mass consumption. Nothing will slow this summer-fruit fanatic.
In summer, I fit fresh fruit into every meal possible, topping breakfast cereals, lunch salads, and dinner dishes, plus some mandatory direct-from-fridge consumption. The sweetest bite of them all…DESSERT! From the recipe box of my Grammy, I proudly present PRIZE PEACH COBBLER, a blue-ribbon worthy finish to any meal.
Peaches are delectable. Plump and fragrant, they are the fruit of choice for a lovely compliment (“You’re a peach!”), a positive state of being (“Peachy keen”) and the subject of a classic ‘90s hit (“Peaches” by The Presidents of the United States of America). Peaches literally rock.
In my family, Prize Peach Cobbler is a sacred summer tradition. My sister loves it so much that at the age of seven, she started to ask for peach cobbler instead of birthday cake. Smart girl. A few weeks ago, Ben and I’s friend Matt came to visit, and I made peach cobbler for the occasion. His words two bites in: “I never want it to end.” Neither will you.
As if its ooey-gooey nectar goodness isn’t enough, Prize Peach Cobbler is truly easy. Seriously. Amateur bakers, you can do this. The toughest part is peeling the peaches, and I’ve included a short cut for that too.
From my family to yours, a must eat for summer. May it never end!
Prize Peach Cobbler
Worth every Blue Ribbon at the State Fair
Juicy, messy, golden bliss. Everything a peach should be!
Peach Cobbler recipe that is a blue-ribbon winner. Traditional recipe from the author's grandma that is easy to prepare and tastes fresh and magnificent.
Servings: 6- 8 servings
1 3/4cupsugar - divided
1/2cupunsalted butter - (1 stick)
3poundsfresh ripe peaches* - (5-6 peaches)
Preheat oven to 350°F. Sift together flour, salt, and baking powder. Mix in 1 cup sugar. Slowly stir in milk to make batter.
Melt butter in deep casserole dish (about 3 quarts). Pour batter over melted butter. Do not stir.
Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute. Remove peaches from pot and plunge into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter..
Bake 1 hour. Batter should be nicely browned on top before removing from oven. Top with heavy cream or vanilla ice cream.
*Ingredient tip: Be sure peaches are ripe and slightly soft—place in brown paper bag on counter-top for a few days to ripen if necessary.