Good food with friends & family is the cure of souls.
Summer is for picnics and potlucks and long, lazy evenings gathered outside with friends. To keep things simple we make this twist on a traditional Southern Peach Cobbler. It’s so easy the girls have taken up ownership of the cobbler makin’.
Depending on where you live, you can probably get freestone peaches. In the Texas Hill Country freestones usually debut near the 4th of July.
Do you know the difference between clingstone and freestone peaches?
Peaches are categorized as either clingstone or freestone. The difference is simply whether the fruit clings to the pit or falls off freely.
Clingstone peaches don’t fall off the pit — they cling. These varieties are the first to produce in the season and are usually available from May – June. Freestone peaches have fruit that literally falls off the pit. These are the juicer and often sweeter varieties (awesome for preserves and canning) that are worth waiting for when they arrive mid-summer.
Since we can’t wait to make this cobbler, we start early in the season with clingstones and keep on going until the last freestone is available near the end of summer.
After supper, serve peach cobbler straight from the baking dish with lots of spoons for sharing! A dollop of vanilla ice cream or fresh whipped cream is the crowning jewel.
- 3-4 cups fresh peaches, peeled and sliced
- 2 cups sugar, divided
- 1 lemon, juice only
- 1 teaspoon vanilla
- 1 stick butter
- 1 cup flour
- 1 cup milk
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- Add 1 cup of sugar to the peaches, stir in vanilla and lemon juice and set aside.
- Melt butter in a 9 x 13" baking dish.
- Mix flour, remaining cup of sugar, milk, salt, baking powder and cinnamon. Pour over melted butter. Do not mix. Add peaches.
- Bake at 350 degrees for 1 hour. Serve with fresh whipped cream or vanilla ice cream.