This weekend I picked up quite a load of fresh peaches from a local orchard.
We prepped the full bushel. I made freezer peach pie filling and a cobbler before preping some for the vacuum sealer and other for frozen whole peaches. I'll ve pulling those out later to thaw and make more peach pie filling for my fried pies and for standard pies. Also, my peach cobbler peach filling is about the same as the pie so my dad will be doubly happy throughout the winter when I can thaw a container and toss in my batter for his cobblers.
The above is the delicious (if I do say so myself) cobbler we tucked into tonight!
1 cup Peaches
1 1/2 cup sugar
1 cup flour
3/4 cup milk
1 stick of butter
1 tsp corn starch
1 tsp salt
1 Tbls cinnamon
2 tsp ginger
Preheat oven to 350° F.
In pan on the stove combine 1/2 cup sugar, cornstarch, cinnamon, ginger, salt with peaches until mixture is boiling. If your peaches are firmer, then cook them until they become slightly soft.
While peaches are cooking, place stick of butter in the baking dish you plan to bake the cobbler in and melt in the oven.
Combine remaining sugar, flour and milk to make your batter. Once your peaches have softened and formed a syrup remove from heat.
Pour batter in pan with melted butter, then top with peaches and their syrup. Swirl syrup and peaches as even as possible.
Bake for 30 minutes, or until top is browned. If you are afraid the cobbler will dry or be over baked, after the 30 minutes; broil, watching carefully, until browned.
Lastly, serve and enjoy. Top with ice cream, whipped cream or because I didn't have whipping cream or vanilla ice cream, I drizzled a little french vanilla oatmilk creamer atop mine and it was delicious!
You can tell from the photos below that we pretty much devoured it in a day and a half.