Earlier this summer I took a trip up to Ohio with my sweet friend Karla---to her wee home town of Utica. It was darling and refreshing, to say the least. We hung out with her dad, rested, laughed, lapped up the clean country air, and, somewhere along the way, got the hankerin' for a cobbler. Quickly, this recipe was found. I believe it's a blend of Paula Deen and another I came across. Regardless, it's pretty darn good. Easy, and good. There's nothing like a perfectly ripe summer peach, the kind you can smell from feet away. I especially love them when they're still warm from sitting in their sunny baskets at the market. As this (very hot) summer begins to make its decline, I recommend taking full advantage of peaches and other precious summer produce while you can. Here's one recipe that I think honors the peach well.
serves 12 (if you can possibly keep portion sizes small...)
6 cups peeled peaches, sliced (frozen works, as well, if fresh ones aren't available)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
ground cinnamon, to taste
1. Preheat oven to 350 degrees.
2. Combine the peaches, 1 cup of the sugar, and water in a fairly large saucepan. Stir well and bring to boil, then simmer for 10 minutes. While that's simmering, start the next couple steps...
3. Put the butter in a 3-quart baking dish and place in the oven to melt.
4. Slowly mix the remaining 1 cup of sugar*, flour, and milk. Pour this mixture over the melted butter but do NOT stir.
5. Spoon the peaches on top and slowly pour the syrup over. Sprinkle cinnamon on top as you like.
6. Bake for 35 to 45 minutes or until the edges are a nice golden brown. Serve preferably with vanilla ice cream, and enjoy!
*Feel free to decrease the butter and sugar a bit for caloric purposes. Pretty sure it will still taste great, especially if you've got some pretty sweet peaches.