The hot, sultry days of August conjure up ideas of leisure moments on the front porch or finding a cool breeze in the shade of a tall tree. A cold glass of iced tea and a slice of peach cobbler completes this summer vignette.
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Editor’s note: This is an updated version of an article originally posted August 2009 with better photos and additional information.
Especially if you live in south Jersey, the fourth largest producer of peaches in the country behind only California, South Carolina, and Georgia. This year, while farmers use stringent food safety regulations and work under new protocols to protect farm workers during the virus pandemic, the season is proving to be a good one for the Garden State.
And that means juicy, tree-ripened peaches to eat from your hand and to use in baking. Like this easy recipe for an old-fashioned peach cobbler. Just lightly sweet with more of a shortbread-like cake and fresh peaches that are baked until hot and bubbly. It is a perfect dessert by itself, with ice cream or a dollop of whipped cream.
How to make peach cobbler
Fresh peaches are always the best choice, but frozen and thawed work well too.
Start by blending the sugar, cinnamon and cornstarch in a medium saucepan.
Stir in the peaches and lemon juice.
Cook, stirring constantly until the mixture thickens and boils; boil and stir 1 minute.
Pour the hot mixture into an ungreased 2-qt casserole dish.
Preparing biscuit topping
To make the biscuit topping, measure the 1-cup of flour, 1 tablespoon sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt into a bowl.
Add the 3 tablespoons of butter and cut through with a pair of knives or a pastry blender.
Add 1/2-cup milk to the mixture.
Gently fold and stir just until moistened.
Drop by spoonfuls onto the hot fruit.
Bake 25-30 minutes or until the top is golden brown.
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Peach Cobbler
Heat oven to 400 degrees
INGREDIENTS
- 1/2 cup sugar
- 1/4 tsp. cinnamon
- 1 Tbsp cornstarch
- 4 cups peeled and sliced peaches
- 1 tsp lemon juice
- 1 cup flour
- 1 Tbsp sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp butter, softened
- 1/2 cup milk
Preparing biscuit topping
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Your cobbler sounds wonderful! I might even eat it for breakfast… As I sit here with a cup of coffee… Just sayin:@)
Hi Lynn!
Thanks for stopping by! I like the idea of cobbler for breakfast. It isn’t very sweet so ice cream or whipped cream is a nice addition. It’s good to eat ice cream for breakfast, right? 😉
Hope you are staying well. And safe from these nasty thunder storms!
XOXO Lorraine