Soon we’ll be heading to Perry, Georgia for the upcoming FMCA Rally and we are really excited to be a part of it.
You know what else I’m excited about? Peaches. I love peaches and Georgia bills itself as the peach capital. Peach pie, peach cobbler, peach ice cream; I bet there’s even a peach martini. But alas, their peach season is long after we leave for home.
What’s a peach loving, RV traveling girl to do?
Improvise
In the summer between 6th and 7th grade, my elementary school offered cooking classes. Kind of like pre-home economics. It was one full week where we learned kitchen basics and made food every 12-year old loved. I still have the recipes and make some of them to this day. Besides the brownies, the peach cobbler is the most used. For whatever reason though, I stopped making it. I’ve had peaches on the brain for weeks and dug out the recipe and made it but it needed tweaking. I am happy to report that the tweaking was a huge success and I’m sharing it today!
What’s the big tweak that takes this from good to out of this world? You guessed it, more peaches. My 12-year old self liked one big can of peaches in heavy syrup but my adult self wasn’t wild about the extra sweetness and the batter-to-peach ratio. I wanted more peaches!
It’s a pretty basic recipe, it would almost have to be for most 6th graders. Begin by melting a stick of butter in your baking dish. The original recipe calls for a 9×9 pan but I have a slightly larger rectangle baking dish that I love using for cobblers. I remember Mrs. Cloud telling us to put the pan in the oven while oven heats to temperature, genius.
While your butter is melting, measure out your dry ingredients and stir with a fork to combine.
Add milk and stir until well combined.
When the butter is melted, removed pan from oven and carefully pour the batter over the butter but don’t stir.
Add the peaches, including juice, and don’t stir. I remember all of my peaches tumbling out of the can way too fast resulting in a giant glob of them smack in the middle of my dish. I thought it was ruined, especially after sneaking peeks at all the beautiful dishes of my friends. For a while I used a fork but I have much more control using my hands. I always wash my hands before I make anything, and I also wash again right before this step. There will be no food-borne illness coming from my kitchen.
I used two different brands of peaches out of convenience only. I had the Dole jar already in the pantry. I knew I wanted more peaches but wasn’t sure about more juice as well. I was concerned it might be too soupy so I drained the juice from the Dole jar.
Bake for 35 minutes or until the top is a pretty golden brown. My oven is right about 38 minutes.
Serve warm with a generous scoop of vanilla ice cream.
I plan on visiting the famous Lane Southern Orchard while we are in Perry. Tops on my list is a Peach cookbook, especially one that has a cobbler recipe with freshly picked peaches.
Easy Peach Cobbler
- 1/2 cup unsalted butter
- One cup flour
- One cup sugar
- Two teaspoons baking powder
- Pinch of salt
- One cup milk (not skim)
- 1 15 oz. can sliced peaches in juice, undrained
- 1 15 oz. can (or jar of Dole) sliced peaches, drained
- vanilla ice cream
Melt butter in baking dish while oven is preheating to 350 degrees.
Measure and pour dry ingredients into medium-sized bowl, stir with fork to combine. Add milk and stir completely. Pour batter over butter, do not stir. Add sliced peaches and juice, do not stir.
Bake at 350 for 35 minutes or until top is a nice golden brown.
Serve warm with vanilla ice cream. Save any leftovers in a sealed container for breakfast in the morning. Hey, it’s packed with fruit!