Picked up some juicy peaches at local farmers market this morning. I been making this peach cobbler for long time. It is really good.
1 1/4 lb firm-ripe peaches (5 to 6 Med)
1 TBL fresh Lemon Juice
1 2/3 cups sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour
1 TBL baking powder
1/4 tsp salt
1 cup buttermilk
Cinnamon or nutmeg for sprinkling
Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3 qrt. saucepan of boiling water for 30 seconds. Tranfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from score end and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices. Transfer peaches to a 3 qrt heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into a 13 by 9 inch baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes. Cool in pan on a rack till warm, about 25 minutes.
1 1/4 lb firm-ripe peaches (5 to 6 Med)
1 TBL fresh Lemon Juice
1 2/3 cups sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour
1 TBL baking powder
1/4 tsp salt
1 cup buttermilk
Cinnamon or nutmeg for sprinkling
Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3 qrt. saucepan of boiling water for 30 seconds. Tranfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from score end and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices. Transfer peaches to a 3 qrt heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into a 13 by 9 inch baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes. Cool in pan on a rack till warm, about 25 minutes.
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