It is fall tomorrow – September 22nd (2008). I live in Oregon in the Pacific North West right above the California border. I LOVE peaches! Peaches were being sold at the local orchards last week-end and I was in heaven…and still am! We have a few left and some in the freezer for my blended smoothies. There is nothing like the indescribably amazing taste of a nice ripe juicy peach – the smell, the texture,… the juice running down the chin. AND there is nothing better than supporting your local orchard AND coming home with 21 pounds of delightfully fragrant ripe peaches.
I discovered this recipe online and made a few changes. The original was from Allrecipes.com. Search under “Southern Peach Cobbler.” (Thank you to the person that submitted the original.) I found there just wasn’t enough cinnamon or topping for me so have doubled the topping and the cinnamon both.
INGREDIENTS:
- 10 fresh ripe peaches – peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
TOPPING:
- 2 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
MIX TOGETHER:
- 6 tablespoons white (or raw sugar)
- 2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Blanch the peaches in a pan of boiling water about 1 min. Remove from pan and run under cold water. Skins will then slide off easily, IF ripe enough.
Cut peaches in thin wedges or chunks, depending on your preference.
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 13 x 9 oblong baking pan. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine 2 cups flour, 1/2 cup white sugar, 1/2 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
I would love to learn how to make this using agave nectar instead of sugar. It is a liquid so I will have to experiment with agave and maple syrup and see how it turns out. Agave is much better for those that cannot tolerate sugar, such as those with diabetes.
I found a great site called Sweet Savvy: Natural Sweetner Recipes which has a lot of information about the Agave Nectar. Here in Oregon, it is easy to find and reasonable in price. I find it at my local grocery store in the health food section. It is a must try for better health.
Hey there Nancy,
Looks like a great recipe. Would have love to have seen the finished cobbler!
As far as baking with agave goes, you have a few options.
1. First, use 1/3 less agave than you would use with sugar.
2. Add a tablespoon or two of sifted coconut flour to your flour so that it can absorb the agave.
3. Instead of all-purpose flour, whole wheat pastry flour makes a huge difference.
Good luck!
come visit my Altered Plates site for recipes that exclusively use agave instead of sugar.
I finally tried Nancy’s recipe; mighty tasty! I bet it would taste even better with fresh, rather than frozen peaches!
Thanks, Nancy!
My husband reads AND uses my blog! He did an excellent job on the cobbler. Added some blueberries too! Yes, fresh is always better than frozen! Good job – Bruce!