When we see Chilton County Peaches have arrived … we know something special is about to happen! The first peaches of the season are generally not Free Stone peaches- which are far easier to peel, slice and eat! The early peaches are still delicious and thin skinned- so, leave on some of the peeling when eating or cooking with them. While a bowl of fresh peaches is perfectly wonderful, making a Peach Cobbler was on my feeble mind!
Now, I have to complain a little… the cobblers I see in perfectly good magazines or cookbooks aren’t the way we made cobblers! No ma’am… ours had a top crust and scraps of pie crust dough were hidden in the fruit mixture to thicken the whole thing up! You can see how’s it’s done for a BlackBerry Cobbler…it’s the same method regardless of what kind of fruit Cobbler we make-
Those globs of biscuit dough you see on other folks’ cobblers might be alright to some, yet I can tell you without a doubt- Mimi wouldn’t have let it pass from her kitchen to her table! Believe me, when cobblers are made like this- you won’t have time to take a beauty shot before someone has started serving it up!
Here’s how to make- Camellia’s Peach Cobbler
- 8 cups of fresh peaches- cut in uniform size pieces (6 cups peeled and 2 cups unpeeled)
- 1 cup granulated Sugar mixed with 3-4 Tablespoons Corn Starch
- 1/2 – 3/4 teaspoon fresh grated nutmeg
- 3/4 teaspoon ground cinnamon
- 1 stick Butter (melt 3/4 stick- cut 1/4 stick in small pieces) plus more to butter the baking dish
- Pie crust for single crust pie
- Pure Cane Sugar ( for dusting top of Cobbler)
In a medium bowl, toss fresh peaches with sugar/corn starch mixture and allow to macerate for several hours. * preheat oven to 350 degrees. There will be excess juice- drain and reserve juice. In a buttered oven proof 1 1/2 quart glass baking dish put macerated peaches and 1/3 of the reserved juices. Add spices and gently combine. Roll out single crust dough 1/4 inch thick. Cut dough to size of baking dish leaving 1 inch excess. Trim extra crust into pieces; with a fork or spatula submerge dough pieces. Dot mixture with butter. Set aside. Place pie crust round on top of peaches, cut slits in top so that steam can escape. Pour cooled melted butter over top crust. Then sprinkle pure cane sugar over crust. (Granulated Sugar may be substituted) On a parchment covered sheet pan, place unbaked Cobbler to catch any juices that might overflow during baking. Bake Cobbler for 45 minutes to one hour, until bubbly and the crust is browned and golden. Allow Cobbler to sit until cool, as fruit filling continues to thicken as it cools.
If you’re wondering why that Cobbler is so pretty and pink- it’s those unpeeled peaches! Serve with whipped cream or an all time favorite- a scoop of good vanilla ice cream! Cobblers are wonderful all year round, yet when the peaches are ripe? It might be the easiest and best dessert for any occasion!
Now, if you’re in Alabama, head for Clanton, and start looking for a water tower shaped like a big ol’ peach! The Peach Park is an exit or two down the highway, you’re in Chilton County- where these beautiful peaches were grown…in fact in farm stands all over the state you’ll find Chilton County peaches! I love them almost as much as the ones pulled from my Uncle Charles’ peach tree!
Love y’all, Camellia
* All photographs are obviously mine!
10 thoughts on “Camellia’s Peach Cobbler…”
Please pass the napkin (paper or linen, I’m not picky) to wipe the drool off my chin. I hate to spend the afternoon in a spotted top.
Hysterical! I had just about decided not to write this post! The cobbler was dipped into before I took its beauty shot! Then… I cropped it…. and…well… I had a similar reaction! 🍑😂🍑
Glad you decided to go with it.
Well thank you ma’am 🌸
Excellent post! I agree cobblers can be a tricky thing and varies widely from region to region. I’ve experienced them in many ways. Some ate nearly a (running type) cake dish. While tasty enough and served with cream or milk poured over the top or sometimes ice cream, it’s not the true definition of the cobbler as I know it. It should in fact be a deep dish pie. I’ve had it served as a fruit compote with stewed dumplings. Again, not a true cobbler as I know it. Now yours, is that plus more. I cannot wait to make my next like this!
Thank you Laura, especially for mentioning the regional thing. The cobblers I know, the chicken pie I know just didn’t have ‘biscuit toppers’ …It’s just too thick for a delicate filling, whether berries and fruits or a savory filling like chicken. Even chicken and dumplings we make- has a rolled dough cut into strips and dropped gently into the boiling broth. Some make those thick too! It tends to turn into globs …. oh me! I’m making myself laugh but it’s true! Delicate calls for delicate in my book! So kind of you to comment! Let me know how it’s goes! I believe a critical step is to macerate the berries, and not use all of the juices and to allow the cobbler to cool so that the juices continue to absorb. I hope this helps! 🍑
You are so right! That biscuit dropped on top or dough globs in as dumplings….its a travesty! Makes my southern heart twinge! Lol
Making a note on your tips and positive it’ll be divine!
Globs a perfect description! 😂 wishing you all the best Laura! 🍑
Thank you for the wonderful recipe. The most beautiful part is they look irresistible, and them having a bite taken out of them make them look even better!
Oh you are so kind! Thank you also for following my humble blog! Bless you 🌸