Yield: 8-10 portions
1 tbsp fresh lemon juice
1 cup sugar
1 stick unsalted butter
1 cup Farmer T whole wheat flour or I like to do a half and half combination of wheat and pastry flour
1 tbsp baking powder
1/4 tsp salt
1 cup whole milk ( you can use soy or almond milk but use the unsweetened plain )
Cinnamon or nutmeg (optional)
1. Preheat oven to 370, rack in middle position
2. Score peaches by cutting an X on the bottom of each one. Blanch in boiling water for 30 seconds. Transfer with slotted spoon to a plate. Peel of skin. If peaches are ripe the skin will slip off easily. Half peaches, remove pit. Pour lemon juice over peaches.
3. Pour melted butter into 13 x 9 glass baking dish. Whisk flour, baking powder, salt and sugar in a bowl, then whisk in milk. Pour the batter over the butter -DO NOT STIR-. Place peaches and any juice over the batter and again -DO NOT STIR-.
Sprinkle with cinnamon or nutmeg if you like and bake till cobbler is bubbly and golden brown, about 45 - 50 minutes.*
Serve warm or cool with ice cream or by itself.
* I’ve found that depending on how juicy my fruit is the baking time can be a bit longer. Just keep an eye on it and test the batter with a toothpick at 45 minutes and see where you’re at.
I love this recipe and it’s super easy. I’m not sure where it came from ( I’ve changed it some from the original I had years ago ) but my friend Chuck says its very Southern. He’s from Mississippi.
I also make a plum version.
I used the peaches you dropped off last Wednesday. They were truly some of the best peaches I’ve had in a while.