This Blue Ribbon rustic peach cobbler is a Southern tradition. Easy and quick to make, I’ll warn you its anything but pretty; but oh my goodness its delicious! Top with a dollop of fresh whipped cream or a scoop of homemade vanilla ice cream.
We love peaches! And this time of year, when the peaches have hit the market, we love to get several pounds just for snacking on. The most delicous peaches I’ve found here are the white peaches, creamy white flesh with just a fleck of red, right at the pit. But for cobbler, it doesn’t matter what kind of peach you use, as long as its ripe and juicy. You could even use frozen peaches, if there are no good peaches in your area to be had. For this recipe, I used Freestone Peaches, they’re the most popular variety grown around this area. They are perfect for canning, jams, jellies and desserts of all kinds. *A freestone peach is one where the flesh separates from the stone (pit). When the fruit is cut in half, there is easy separation at the pit and the pit can be removed by hand. It may even fall out if you tip the cut fruit over. Freestone peaches are popular for home canning because their ease of preparation. Clingstone peaches have flesh that clings to the stone. When the fruit is cut in half, it is very difficult to separate the two halves because the flesh is stuck in the pit.
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tablespoon lemon juice
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.