Peach season is one of our favorite times of year in Utah, and not just because we could drink peach freezies by the gallon. I’m pretty sure peaches are Nathan’s most favorite fruit followed closely by peach pie, peach cobbler and sliced peaches with whipped cream.
Most every year we send Lauren to her great-grandmother’s home in Roy for the weekend to help put up hundreds of quarts of peaches.
And I’m not kidding when I say hundreds.
That woman gets more peaches off her trees than Libby’s has cans. Fortunately she pays Lauren in quarts for her hard work and Lauren is nice enough to share those quarts of peaches with us. (Not that she has a choice, of course.)
On a recent visit to Nathan’s grandma’s home, my mother-in-law handed me a bag of early peaches. Not wanting those peaches to cause a swarm of fruit gnats go to waste, I thought I’d bake them into a yummy peach cobbler.
I’ve never made peach cobbler from scratch. And I live in Utah. Crazy.
I’d have tried Barbara’s Peaches and Cream Crumble Pie but I have little skill with pie crust and very little patience by day’s end (a lethal combo). Looking for something a bit easier, I found this southern peach cobbler and thought I’d give it a shot.
Here’s the deal. I’d never peeled, pitted and sliced peaches before. It took Google, YouTube and my mother-in-law to help me figure it out. The peaches were a bit overripe by then, making it all the trickier. My being picky about texture didn’t help either; I spent way too much time cutting off the dark red part of the peach that surrounds the pit.
But hey, what’s peach cobbler without a bit of learning experience and hard work thrown in?
All the work was totally worth it. The southern peach cobbler came out with a nice, golden crust and a sweet, bubbly, syrupy and very peachy filling. It wasn’t as deep dish as I would’ve liked; I used a larger pan than called for in the recipe. But that didn’t matter…we simply piled our servings twice as high.
I kind of wish I’d made two, one for me and one for the rest of the family.
That peach cobbler was gone by morning. It would’ve been gone by evening but George had already gone to bed. He finished it off for breakfast the next morning. (That was one of those “you’re the best mom ever!” moments.)
I totally missed out by not having seconds the night before. Dang.
I’m thinking I still need more practice with the peeling, pitting, slicing fresh peaches thing. Because I’m still too scared to try my hand at pie crust, I think my next fresh peach recipe will be Barbara’s Peach Cobbler Muffins.
And yes, I pin a lot of recipes from Barbara’s site. If you’re not doing the same, you’re missing out.
What you’ll need for the original recipe:
Previous pinned & prepped recipes:
- Oatmeal chocolate coconut chewy cookies
- Salted caramel butter bars
- Hello Dolly bars
- Brown sugar & balsamic-glazed pork loin
- Brussels sprouts with bacon & walnuts
- Glazed doughnut muffins
- Crock pot chicken tacos
- Brownie cookies
- Peanut butter oatmeal chocolate chip cookies
- Copycat Chick-fil-A nuggets
- Slow cooker angel chicken
- Slow cooker chicken & dumplings
- No-bake peanut butter s’mores bars
- Tomato basil Parmesan soup
- Chocolate chip cookie n’ Oreo fudge brownie bar
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