Southern Fresh Peach Cobbler

Hello, friends! Happy Friday! I can't remember the last time I posted a recipe. With peaches at the height of their season, I wanted to share this southern favorite. It's origins are humble, preparation is simple, and every scrumptious bite screams summer!

I joined a CSA (Community Supported Agriculture) group for the first time this summer. Each week a bounty of locally grown produce is delivered right to my doorstep. Among the fresh offerings are the sweetest, most succulent South Carolina peaches we have ever tasted. I order extra so we have plenty for snacking and baking. This week I used my extra pounds of peaches to whip up a traditional Southern Peach Cobbler.  

Words truly can't describe the mouthwatering aroma of this luscious cobbler as it bakes in the oven. The batter crust comes out sweet and tender, with just the right balance of peaches to crust. It gets the empty pan award in our home, as there are never leftovers at the end of the day.  

Thanks for stopping by today! I hope you'll enjoy this as much as we do. May your day be filled with all things good and wonderful!

Hugs,         

Southern Peach Cobbler

4 cups of fresh, ripe peaches (I used 6 medium to large ripe peaches)

1/4 ~ 1/2 cup granulated sugar, depending on sweetness of peaches

1 cup self rising flour

1 cup granulated sugar

1/3 cup melted butter

1/2 cup milk

1 egg

Preheat oven to 325 degrees. Butter a 2 quart baking dish. Cut a shallow 'X' through the skin at the base of each peach. Blanch peaches in boiling water for 40 seconds each, place immediately in an ice water bath, then remove skins. Coarsely chop peaches and place in buttered baking dish. Sprinkle 1/4 ~ 1/2 cup granulated sugar over top of the peaches.

Whisk together flour and 1 cup sugar. Whisk together butter, milk, and egg; add to dry ingredients, folding gently until moistened and combined. Spread batter over peaches. Bake uncovered at 325 degrees for approximately 50 minutes, until golden brown and firm in the center. Baking time depends greatly on your oven. Mine is older and tends to run a bit hot. 

Serve this warm with a scoop of vanilla ice cream for a heavenly treat!