My neighbor offered to get peaches from the farmers’ market near her 2nd home in Northern Pennsylvania, which was fortuitous because I wanted to make a peach cobbler.
The easiest way I found to peel peaches is to soak them in hot water for about 10-15 minutes and then soak them in ice water for about 5 minutes. Works for me.
Look for ripe, yet firm peaches. These peaches were ripe and sweet but broke down more than I liked during the brief cooking time and released too much juice.
Because of the extra juice, I was worried that the cake batter would be slightly gummy and not quite done.
Unfortunately, I worried the entire cooking time, needlessly. It was fine.
I used the same recipe that I used for the cherry cobbler. Lots of butter and perfect batter.
Farmers’ Market Peach Cobbler
4 large or 8 small, firm and ripe peaches, peeled, pitted and sliced
1/2 cup sugar
2 tbsp cornstarch
2 tbsp lemon juice
1/8 tsp salt
1 cup flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/2 cup hot melted butter
Cook the peaches, sugar, cornstarch, lemon juice and salt in a sauce pan on medium heat until the mixture just begins to boil, about 5 minutes. Set aside.
Sift the flour, sugar, baking powder and salt together into a large bowl. Beat the egg into the milk and then add to the flour, whisking until smooth.
Pour the hot butter into a 12 inch cast iron skillet or pie pan, pour in the batter, then top evenly with the peaches. Bake in a 375 F preheated oven for 40-45 minutes.
Spoon the cobbler from the pan into bowls and eat as is or serve with a scoop of ice cream.
That looks delicious!
Just perfect with the last of the peaches in season now!!
Looks fresh and vibrant!
Looks super! Hopefully, we can still find some peaches!