Although school isn’t even out in other parts of the country, we are in full summer swing here in Lower Alabama. School got out last week, and more importantly, peaches have arrived at our farmer’s markets. Not just any peaches, either. The best peaches in Alabama–and I’d go so far as to say the South (sorry, Georgia). Chilton County is home to the sweetest, most sublime, juice-dripping-down-your-arm peaches I’ve ever tasted– and they have the giant peach roadside attraction to prove it, as well as a Miss Peach pageant (so you know they’re legit). I got our basket of pinkish-gold deliciousness at our Old Shell Market. I knew they’d make an ideal dessert for our Memorial Day BBQ. I do love a peach pie, but for easy, throw-togetherness, you can’t beat a fresh peach cobbler.
It’s a cinch to put together. Sliced peaches go on the bottom of a greased dish, and then you whip up the topping (it’s similar in process and texture to cookie dough): cream the butter and sugar together, add the flour and the baking powder, vanilla, and an egg, and spread it all on top of the peaches. Bake for 40-45 minutes until golden brown on top and bubbling within.
Fresh Peach Cobbler
A delicious, buttery cobbler that lets one of summer's best fruits shine.
- 2.5 cups sliced peaches or any fruit
- Juice of half lemon
- 1/2 teaspoon ground cinnamon or any other warm spice like cardamom, nutmeg, etc
- 1/4 teaspoon ground ginger
- 1 cup plus 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 cup butter softened
- pinch salt
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla extract
Butter a 2-quart dish and arrange peaches on the bottom.
In the bowl of a stand mixer or with a hand mixer, cream butter and 1 cup sugar until light and fluffy.
Add salt, spices, baking powder and flour. Mix until combined.
Add egg and vanilla. Mix until combined.
Spread topping on peaches evenly. It will be sticky, so use the back of a spoon or a small spatula.
Bake at 350 for 45 minutes until evenly golden brown on top.
Cool for at least 20 minutes and serve with vanilla ice cream.
I’m a tad picky about cobbler. It can’t be too cakey or too biscuity (those are official culinary terms, in case you were wondering). It must be fruit-heavy, with just enough “bler” to “cobb” everything together. The fruit must shine. It must be golden brown and have a crackly crust. This one does it all.