I love the fresh taste of peaches when they are in season. We are lucky to get an overabundance here at the Farmers Market normally from Georgia. But I will usually buy alot of them and freeze them after coring, slicing, peeling. I throw them in a freezer seal a meal bag and have all year round.Last year we were lucky enough to get some along side of the road to buy to bring home on our way back from Georgia there were stands along side the road everywhere. Georgia is only four hours away from here. We had gone to Savanna for a few days where there is so much history and wonderful things to do, and of course famous for the Georgia Peach their capital fruit~. That's when I made my first peach cobbler. I couldn't wait to get a hold of some more fresh peaches just to make this again...... Being from the Big Apple State, we always made this with Apple Cobblers or Blueberry Crumbles, so this was a new wonderful Southern style dessert for us.
The cinnamon flavors and the butter rum topping is a perfect match for fresh peaches....a perfect delicious quick dessert delicious any time....
8 fresh peaches - peeled, pitted and sliced into thin wedges1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
Cobbler
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping
2 tablespoons white sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter
3 tablespoons of dark rum
Heat oven to 425 degrees
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 15 minutes or till peaches have softened slightly.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 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, butter, rum and cinnamon mixture. Bake until topping is golden, about 30 minutes. I serve this with either whipped real cream or peach ice cream.
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping
2 tablespoons white sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter
3 tablespoons of dark rum
Heat oven to 425 degrees
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 15 minutes or till peaches have softened slightly.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 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, butter, rum and cinnamon mixture. Bake until topping is golden, about 30 minutes. I serve this with either whipped real cream or peach ice cream.
