Recipe: Fresh Peach Cobbler

I bought a basket of beautiful fresh peaches during a recent trip to the farmers’ market. Since I managed to make it through the entire summer without making peach cobbler, I decided to take advantage of the tail end of peach season and make a cobbler.

PeachesThe peaches were not quite ripe, but the cooking softened the peaches and if I hadn’t known I never would have guessed that they were not quite ripe.

Peach Cobbler

To make the cobbler, I used the following:

  • 6 fresh peaches
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup sugar (1/4 cup for peaches and 1/4 cup for batter)
  • 1 teaspoon cornstarch
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup low fat buttermilk
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons vanilla extract
  • 2 cups flour

I preheated the oven to 400 degrees Fahrenheit.  I washed the peaches and placed them in boiling water for one minute.  I then transferred the peaches to cold water.  I peeled the peaches, cut each into eight pieces, and placed them in a large bowl. I added the lemon juice, corn starch, and 1/4 cup sugar to the peaches.  I poured the peaches into a greased 9 x 13″ glass baking dish and baked for 10 minutes.

PeachesWhile the peaches were baking I mixed together the remaining ingredients.  I dropped tablespoons of the batter onto the partially cooked peaches, making sure to leave space between the spoonfuls of batter.

Peach CobblerI cooked the cobbler for approximately 20 additional minutes.

Peach CobblerEnjoy!

***Updated:  Thanks to my brother who pointed out an omission in the original post.  The recipe has been corrected.***

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