I live in Western Colorado, an area as famous for its peaches as Georgia. Peaches usually start coming on in July and continue into September. Big, beautiful, sweet and juicy. The best way to enjoy them? Fresh off the tree. But cobbler? Not a bad alternative. Yum.
This cobbler can be made with fresh, canned or frozen peaches. (I like fresh best!) The recipe comes from my favorite cookbook, The Better Homes and Gardens New Cookbook.
- 4 cups sliced peaches
- 1 1/2 TBSP cornstarch
- 1/4 tsp mace (This spice is what makes the cobbler taste old fashioned. Mmmmm.)
- 1/2 cup brown sugar
- 1/2 cup water
- I TBSP lemon juice
- 1 TBSP butter
For the biscuit topping:
- 1 cup flour
- 2 TBSP sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chilled butter
- 1/4 cup milk
- 1 egg beaten
Preheat oven to 400F.
Prepare the biscuit topping first. Sift together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or a fork until the mixture resembles crumbs.
Combine the milk and egg. Add to dry mixture and stir until moistened. Set aside.
Peel and slice peaches. Combine cornstarch, mace, brown sugar and water in a saucepan over medium heat. Stir until thickened.
Add peaches, lemon juice and butter, cook until peaches are hot, about 5 minutes.
Pour peach mixture into a round 8″x 2″ pan.
Spoon on biscuit topping in six mounds.
Bake for 20-25 minutes, until the topping is golden brown.
Serve warm with ice cream or whipped cream if desired. (I didn’t have either when I made this, and you know what? It was STILL yummy!)
Oh yummy. The taste of summer, even if you’ve used canned peaches and it’s snowing outside.
Mom used to make cobblers on the camp stove in her dutch oven and called it “glop.” The biscuits end up dumpling-like, rather than the crisp topping of an oven-baked cobbler. Both ways are lovely comfort food desserts (or breakfasts!), both equally yummy. Do you have a favorite camping yummy?