Pinned & prepped: Southern peach cobbler

2012 September 18

by Emily Hill

Peach season is one of our favorite times of year in Utah, and not just because we could drink peach freezies by the gallon. I’m pretty sure peaches are Nathan’s most favorite fruit followed closely by peach pie, peach cobbler and sliced peaches with whipped cream.

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Most every year we send Lauren to her great-grandmother’s home in Roy for the weekend to help put up hundreds of quarts of peaches.

And I’m not kidding when I say hundreds.

That woman gets more peaches off her trees than Libby’s has cans. Fortunately she pays Lauren in quarts for her hard work and Lauren is nice enough to share those quarts of peaches with us. (Not that she has a choice, of course.)

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On a recent visit to Nathan’s grandma’s home, my mother-in-law handed me a bag of early peaches. Not wanting those peaches to cause a swarm of fruit gnats go to waste, I thought I’d bake them into a yummy peach cobbler.

I’ve never made peach cobbler from scratch. And I live in Utah. Crazy.

I’d have tried Barbara’s Peaches and Cream Crumble Pie but I have little skill with pie crust and very little patience by day’s end (a lethal combo). Looking for something a bit easier, I found this southern peach cobbler and thought I’d give it a shot.
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Source: allrecipes.com via Emily on Pinterest

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Here’s the deal. I’d never peeled, pitted and sliced peaches before. It took Google, YouTube and my mother-in-law to help me figure it out. The peaches were a bit overripe by then, making it all the trickier. My being picky about texture didn’t help either; I spent way too much time cutting off the dark red part of the peach that surrounds the pit.

But hey, what’s peach cobbler without a bit of learning experience and hard work thrown in?

All the work was totally worth it. The southern peach cobbler came out with a nice, golden crust and a sweet, bubbly, syrupy and very peachy filling. It wasn’t as deep dish as I would’ve liked; I used a larger pan than called for in the recipe. But that didn’t matter…we simply piled our servings twice as high.

I kind of wish I’d made two, one for me and one for the rest of the family.

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That peach cobbler was gone by morning. It would’ve been gone by evening but George had already gone to bed. He finished it off for breakfast the next morning. (That was one of those “you’re the best mom ever!” moments.)

I totally missed out by not having seconds the night before. Dang.

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I’m thinking I still need more practice with the peeling, pitting, slicing fresh peaches thing. Because I’m still too scared to try my hand at pie crust, I think my next fresh peach recipe will be Barbara’s Peach Cobbler Muffins.

And yes, I pin a lot of recipes from Barbara’s site. If you’re not doing the same, you’re missing out.

Speaking of pie crust, Barbara has a tutorial for the perfect pie crust, and my friend Heidi from FoodieCrush recently conquered her fear of pie crust with her Mountain Fresh Peach Pie.

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What you’ll need for the original recipe:

Fresh peaches
White sugar
Brown sugar
Cinnamon
Nutmeg
Lemon juice
Cornstarch
Flour
Baking powder
Salt
Unsalted butter

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Previous pinned & prepped recipes:

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Want to see what else I find “pinteresting?” Find me on Pinterest here.

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15 Responses Post a comment

Barbara @ Barbara Bakes permalink

September 18, 2012

Now you’ve got me wanting peach cobbler for breakfast! Thanks so much for the love in this post. So glad we’re friends!
Barbara @ Barbara Bakes´s deep thought ~ Chicken Pot Pie with Woven Puff Pastry Crust

[Reply]
Emily Hill Reply:
September 18th, 2012 at 9:11 am
Me too! Maybe I can get a personal tutorial on that pie crust. I’ll bring goodies. :)
Emily Hill´s deep thought ~ Jury still out on Heelys HX2 Bolt shoes

[Reply]
Barbara @ Barbara Bakes Reply:
October 10th, 2012 at 7:32 am
You know I’d love to bake pies with you any time!
Barbara @ Barbara Bakes´s deep thought ~ Savory Oven Pancake

[Reply]
jamie permalink

September 18, 2012

you had me at peach cobbler…

seriously my most fav comfort food dessert.

and from freshly canned peaches…now that is pure luxury. how wonderful to have all those trees.

as i recommit to my no-sugar rule, you enjoy those cobblers and what not for me.

~j
jamie´s deep thought ~ stay creative

[Reply]
Emily Hill Reply:
September 18th, 2012 at 9:12 am
Actually, the peaches I used were straight from the tree but believe me when I say we easily go through quarts (and quarts) of canned peaches. I shall have some for you next time I make it. That’s what friends are for, you know.
Emily Hill´s deep thought ~ Pinned & prepped: Oatmeal chocolate coconut chewy cookies

[Reply]
Kristina P. permalink

September 18, 2012

Oh, man, I really need to come over. I LOVE peach cobbler. I am more of a cobbler person than a crisp person.
Kristina P.´s deep thought ~ My Blog is Just Like "The Satanic Verses"

[Reply]
Emily Hill Reply:
September 18th, 2012 at 9:13 am
You bring the crisp for me, I’ll make the cobbler for you. One of my faves is peach cobbler from a Dutch oven. Mmm…

[Reply]
carrian permalink

September 18, 2012

It was the perfect evening getting to see you yesterday. Ok, weird moment, I swear I could just smell the peach cobbler. THAT’S SO WEIRD. Ok, back to normal life… this looks wonderful and those colors! Way to go on the photography!

[Reply]
Emily Hill Reply:
September 18th, 2012 at 10:26 pm
Thanks! It was a nighttime shot so pretty tricky. Took a little tweaking in Photoshop but it worked. Added the smell of peach cobbler as well. ;)
Emily Hill´s deep thought ~ Easy peasy (and cheesy) after-school snacks

[Reply]
Heidi @foodiecrush permalink

September 19, 2012

Looks delish! Can I visit your mom-in-law too? I’m happy to be paid in quarts :)
Heidi @foodiecrush´s deep thought ~ 10 Ways to Cook with Chai Plus Chai Shortbread Cookies with Sea Salt

[Reply]
Emily Hill Reply:
September 19th, 2012 at 3:20 pm
Yes! Anyone who’s willing to work. Or maybe I’ll trade you a quart or two if you come over and make that delicious black & blue burger for me.
Emily Hill´s deep thought ~ Catch me on KSL 5 today!

[Reply]