Bits & Pieces: Southern Peach Cobbler

by Paula Johnson

In last week’s issue of The Marcellus News, I noticed that this week our editor is presenting recipes from the past for Meats and Casseroles. I perfect time for my outstanding peach cobbler dessert to accompany one of them.

   As a retirement gift from a long-time hunter couple, Curt and I received some beautiful home canned peaches. Reminiscent of my childhood, these looked county fair ribbon worthy. I also know the work that goes into canning, whether fruit, vegetable, sauce, pickled or any food. 

   I have memories of hot August afternoons in a west facing kitchen peeling, slicing, pitting, coring, etc. That is why the spring after Curt and I married, and he offered to roto-till an area across the road for my garden – I said, “No!”

   He said that he would gladly do that for me. I explained that I was grateful for the offer. However, from experience I knew that once the soil was turned, I would have to prepare the garden, plant, weed, water, weed, water, hoe and then pick, peel, pit, core, etc. to can or freeze. All I saw was Work, Work, Work. If I want it, I can buy it at the store in whatever fashion I need.

   A home-canned gift to me is a treasure like needlepoint, cross stitch, knitted or crochet work, and quilted items. To do this handwork is a gift and talent that I admire, acknowledge, and appreciate. I even know people who enjoy this gardening project and look forward to the summer to begin planning their garden.

   I am honored when someone gives me their hard-earned bounty. So, when these peaches appeared on the porch with a note from the hunter couple, I sent a hand written thank you and looked forward to making something special.

   A favorite peach dessert that I haven’t made in quite a while is cobbler. Laundry done, bills paid, book club book finished, I headed for my recipe archive. You can use fresh, canned/drained, or frozen/thawed, but don’t mix them. The result may taste fine, but the difference in the bite just isn’t the same.

Southern Peach Cobbler
Ingredients
4 c peeled, sliced peaches
1 ½ c sugar (divided)
½ tsp almond extract
½ c butter, melted
¾ c flour
2 tsp baking powder
Pinch of salt
¾ c milk

Directions
• In a separate bowl, gently toss the sliced peaches (drained if necessary) with the extract and 1 cup sugar. Set aside
• Put butter in 2-4 qt baking dish and place in oven while pre-heating to 350º to melt
• In a separate bowl, combine flour, baking powder, salt, and rest of sugar
• Stir in milk, mixing well
• Pour evenly over the melted butter – DO NOT stir
• Top with peach mixture
• Bake at 350º for 50-55 minutes

   It is supposed to serve 8. Now that Curt’s appetite has shrunk, it will serve 4. Adding ice cream or whipped cream might help stretch it out. 

   I love how it inverts and is still brown and crunchy around the edges.

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