It’s not summer without the sweet taste of fresh peaches.
As a Georgia native, it’s naturally one of my favorite fruits.
Thankfully, Texas offers a high-quality crop I can purchase from farmers markets and grocery stores when I can’t make a trip east to bring back a bushel or two from the Peach State.
Since I often buy them in bulk, I’ve cultivated many uses for peaches over the years, including smoothies and salsa, and I always can or freeze slices in simple syrup for enjoyment all year.
Peaches also make great toppers for pancakes or ice cream, fillers for muffins and decoration on pound cakes.
But my favorite way to eat peaches is simple: Freshly sliced and topped with milk or whipped cream, if I’m feeling indulgent.
I’ve shared many a bowl with my great-uncle and Nana at family reunions in Alabama. We could buy a bushel as the weekend began and polish it off by Sunday night.
When I’ve got a bit more time, I also love making peach cobbler.
My great-grandmother often served it at summer gatherings, and my great-aunt always made one for me on rare summer trips to Chattanooga, Tenn., since she knew I preferred peaches to her lemon ice box pies.
While you can substitute store-bought frozen or canned peaches in many cobbler recipes, I’m a purist, and only use freshly peeled, pitted and sliced fruit (or peaches I canned while fresh).
Cobblers made that way taste like I picked the juicy, ripe fruit right off the tree.
- 1 stick butter or margarine
- 2 cups sugar, divided
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
4 cups sliced peaches (fresh or frozen)
1 tablespoon lemon juice
Ground cinnamon (if desired)
Peel, pit and slice fresh peaches.
Melt butter and pour in bottom of 13-by-9-inch pan.
In bowl, mix 1 cup sugar, flour, baking powder and milk, then pour over butter in pan.
On stove, bring peaches, 1 cup sugar and lemon juice to a boil, stirring frequently. Pour peaches over mixture in pan. Sprinkle with cinnamon.
Bake at 375 for 40 to 45 minutes until golden and bubbly.
Serve warm or cold and top with whipped cream or ice cream, if desired.
Serves: 8 to 12.