And now, presenting the winner of (a)Musing Foodie’s August Food Challenge: Peach Dessert….
About ten years ago, I was living in Savannah, GA, freshly out of college and a stale relationship. Now on my own, I met friends that helped me build a new and exciting life, and I discovered a new cable channel called Food Network. I believe it was at this point that my love for food, cooking, eating out, etc., really started to blossom.
While living in Savannah, I picked up a cook book by The Junior League which featured recipes created and tested by the city’s best chefs and restaurant owners: Savannah Style.
I don’t know this for sure, but considering the amount of butter and sugar, I have to assume that self-proclaimed “Butter Queen” Paula Deen had input on the peach cobbler recipe that I’ve come to call my own.
Here are the top five reasons you MUST try this cobbler:
- The ingredients are staples in even the most meagerly stocked kitchen.
- Yeah, there might be an entire stick of butter in there, but how else would you get that crispy goodness around the edges?
- You can make this cobbler out of just about any kind of fruit on hand, fresh or frozen. I’ve made peach, blueberry, strawberry, pear/raspberry, peach/blackberry, mixed berry…endless possibilities!
- If you’re low on fruit, just go high on batter – it’s so yummy!
- There’s a chance you could have leftovers, just a chance. If so, you’re in luck! The cobbler gets better after sitting overnight! Just reheat for 15 seconds in the microwave; you’re good to go!
So, here’s my version, with a blackberry twist:
- 2 cups peaches, sliced
- 1 cup blackberries
- ½ cup sugar
- ½ cup salted butter
- ¾ cup flour
- 2 teaspoons baking powder
- 1 cup sugar
- ¼ teaspoon salt
- ¾ cup milk
- Mix the peaches and blackberries with ½ cup sugar and set them aside aside. Preheat the oven to 350°F. Put the butter in the bottom of deep 2-quart baking dish and set it in the oven to melt.
- Make a batter of remaining ingredients and pour it over the melted butter — do not stir. Put the peaches on top of batter; again — do not stir. Bake until crust is light brown and puffy, approximately 35 to 45 minutes.
Virtually any type of fruit (non-citrus, although zest is yummy as an add-on) can be used in place of peaches. If you want to try apple cobbler, I’d cook the apples down a bit before adding them so that they’re soft.
You see a Peach Blackberry Cobbler here (YUM!)…what kind of cobbler fruit pairing will you try first?
Cobbler photos by Josie Johnson.