I always have peaches around the house in the summer. My husband and son eat them like candy, and by the time I get around to making something with them, they’re gone. I recently discovered my husband prefers nectarines to peaches because of their smooth skin. So I started buying plenty of both, that way he can have his nectarines and I can have my peaches for me to eat and cook with. One of our readers requested for me to make peach cobbler quite a while ago, and I am just now getting around to sharing my recipe with you all. This is one of my favorite ways to make peach cobbler; it’s not terribly sweet like most cobblers, and the crust is a softer consistency. I’ve made cobblers before with crusts similar to pies, and others with harder crusts like biscuits. But for peaches, I like this softer crust, it seems to marry with the soft peaches the best.
Yield: Serves 4
4 large peaches
1 cup milk
1 cup self rising flour
1 tablespoon tapioca flour
1/2 cup plus 1/4 cup sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons lemon juice
4 tablespoons, 1/2 stick, of butter
1. Preheat oven to 350 degrees. Peel and slice peaches. Add them to a large bowl. Add 1/4 cup sugar, tapioca flour, cinnamon, vanilla and lemon juice. Mix well and set aside.
2. Melt butter. Pour in a 3 quart baking dish. Combine 1 cup self rising flour, 1/2 cup sugar and 1 cup milk. Mix well until most of the lumps are gone.
3. Carefully pour the batter over the butter. Then carefully pour the peaches and their juices over the batter.
4. Bake at 350 degrees for 1 hour. Some of the crust will rise and some will stay on the bottom, the part under the large peach slices. It makes a nice cobblestone like crust. Serve warm with vanilla ice cream.
