Steam wafts from the golden, molten mound emerging from the oven, with the peaches bubbling just beneath the surface of the crispy crust. Among its many notable culinary achievements, the South’s greatest contribution to the world of eating is arguably peach cobbler.
Named to Epicurious magazine’s “100 Greatest Home Cooks” list in 2017, farmer, author, and acclaimed cook Dori Sanders admits she likes to go heavy on the sugar. Among her favorite ways to enjoy peaches is to make “peach cobbler with plenty of butter and just a drop of lemon to enhance the flavor of the peach.” For more about our state fruit, be sure to read Kristine Hartvigsen’s article on page 22. Then, dive into this amazing recipe, courtesy of Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand.
Easy Peach Cobbler
As this cobbler bakes, the batter bubbles up through the peaches to form a crusty topping. For that reason, some cooks call it “miracle pie.” Whatever you call it, it couldn’t be easier.
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar, or to taste
3 teaspoons baking powder
A pinch of salt
1 cup milk
4 cups peeled, pitted, and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)
Preheat oven to 375 degrees F. Pour the melted butter into a 13-inch by 9-inch by 2-inch baking dish. In a medium bowl, combine the flour, 1 cup of the sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired. Bake in preheated oven for 40 to 45 minutes or until the top is golden brown. Serve warm or cold. Serves 6 to 8.