Peach season is definitely one of the best times of the year, wouldn’t you agree? I adore going to “pick your own” orchards or procuring a substantial container from a nearby vendor. Peaches are one of those edibles I could never tire of! I have countless beloved peach recipes that I rotate through every season, starting with my most loved homemade Peach freezer jam.
This delectable peach cobbler recipe hails from my mother and it is a much-loved family recipe she frequently made for us while we were growing up! The best aspect of it is that it takes only five minutes to assemble! My mom frequently utilized a quart jar of self-made canned peaches, but you can also use fresh peaches!
The simplest way to peel peaches: The most effortless method I have found to peel peaches is to carefully immerse 2-3 peaches at a time into a pot of boiling water. Keep them in the water for approximately 30 seconds, and then transfer them to an ice-water bath. The ice-water bath will startle them and prevent the peach flesh from cooking, but the peach skin will be so effortless to peel that you won’t even need a knife!
- 5 peaches, peeled, cored and sliced into pieces (4 cups)
- 3/4 cup sugar
- 1/4 tsp salt
- 6 tbsp butter
- 1 cup flour
- 1 cup sugar
- 2 tsp baking powder
- 3/4 cup milk
To make peach cobbler:
- Slice fresh peaches, add to saucepan with sugar and salt, stir and cook until sugar dissolves and juices released.
- Preheat oven to 350°F, place butter in 9×13 inch baking dish to melt.
- Mix flour, sugar, baking powder, and salt in a bowl. Stir in milk, pour mixture into the dish.
- Spoon peaches and juice (or canned peaches) over batter, sprinkle with cinnamon.
- Bake for 38-40 minutes, serve warm with ice cream.
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