Peach Cobbler: A Heritage Recipe

It’s peach season now in Georgia. The gloriously delicous fruit did not originate in this state-it came from China-but we’ve included it in pmomotions including movie crediteds and country songs.

It is uniquely suited for desserts and an early one, Peach Melba, was introduced in 1892 by the famous French chef George Auguste Escoffier who made the dessert at the Savoy Hotel in London for the Australian opera singer Nellie Melba.

Atlanta restauranteur and wine importer Jim Sanders often served Peach Melba at lunch in the rear of his Buckhead wine retail store and included the recipe in his cookbook.

The South’s favorite dessert might be peach cobbler. The earliest known cobbler recipe was published in 1839 in Lettice Bryant’s The Kentucky Housewife.

Peach Cobbler highlights the sweet and juicy flavors of fresh Georgia peaches. The buttery biscuit topping perfectly complements the warm and gooey peach filling, creating a delightful contrast of textures.

The Peach Cobbler process begins by peeling and slicing the fresh peaches and tossing them with sugar, cinnamon, and a bit of lemon juice.

Serve the Peach Cobbler warm with a scoop of vanilla ice cream for a deliciously comforting treat that perfectly captures the warm weather flavors. Whether enjoyed at a family gathering or a backyard barbecue, Peach Cobbler is sure to be a hit with everyone. It embodies the essence of Southern hospitality and flavors. Its warm and inviting aroma fills the kitchen as it bakes, creating anticipation for the scrumptious treat that awaits. The melding of the natural sweetness of the ripe peaches with the buttery, flaky topping is a match made in dessert heaven.

The satisfaction of serving a homemade dessert that brings smiles and contentment to those enjoying it is truly rewarding.

Embrace and savor every bite of this quintessential Southern dessert.

Minnie Glover’s Georgia Peach Cobbler

Ingredients:

1 ½ cups self rising flour

1 stick butter

½ cup water

Lemon juice

2 cups sugar, divided

4 cups peaches, peeled and sliced

1 cup milk

ground cinnamon

Directions:

Preheat oven to 350 °F.

Combine the peaches, lemon joice, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with quality vanilla ice cream.

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