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
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.