Hey y'all!

I came across the juiciest peaches at Farmers Market the other day, so I decided to make some real southern peach cobbler. Thanks to some extensive cobbler googling, I learned that "real" southern peach cobbler doesn't come with a biscuit topping as with most cobbler recipes. With southern cobbler recipes, the "batter" goes in the pan first, then the fruit. As it bakes, the "batter" rises around the fruit, enveloping and cushioning the tender fruit with sugary, oh-so-sinfully-buttery goodness.

You guys should really try this super simple recipe soon. As the end of summer nears, so does peach season!

Southern Peach Cobbler
adapted from this Cooks.com recipe



Ingredients
3 cups fresh peaches, peeled, pitted, and sliced (I used 6-7 baseball sized peaches)
1 1/2 cups dark brown sugar, divided
1 stick butter
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
Dash of nutmeg (optional)
1 c. milk


[the brown sugar works its magic on the summer ripened peaches]

Procedure
Mix peaches and 3/4 cup brown sugar; let stand 20 minutes, until syrup starts to form. Put butter into a 2 quart casserole in a 325-degree oven to melt. Meanwhile, stir together remaining 3/4 cup sugar, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in milk until mixture is moistened; batter will be lumpy. Pour batter into prepared pan, over the melted butter. Do not stir. Spoon peach mixture over batter -- Do not stir. Bake at 325 degrees for 1 hour or until puffed and golden. Serve warm with vanilla bean ice cream.


[the dough rises around the peaches, surrounding each slice in a warm, caramelly hug]

Or you can eat it the morning after, re-warmed in your office microwave, while wading through your work emails, like my husband did. And it's just as good two days later, especially comforting after a rough day at work. You can have it for dessert that night too. And as for day three? Well, the pan just didn't last that long.