Grandma’s Peach Cobbler
Grandma’s Peach Cobbler is calling my name! I’m ready to dive right in to those beautiful, juicy peaches and that soft, velvety crust.
Deliciously spicy peach cobbler just the way Grandma used to make with a little spicy twist – Datil Pepper!Welcome to summer y’all. I’m in heaven with all the fresh fruit and vegetables available right now. Georgia peaches are in season and they are beautiful, luscious little gems filled with juicy goodness that just cry out for a cobbler. I’m talking peaches so juicy that when you bite into one, the sweet, sticky juices run down your arm and all over your chin. Summer in a fuzzy little round package.
Ripe, Juicy Peaches
I know I mention my grandmother a lot here in these blogs, and for good reason. She was the quintessential Southern Lady, and her cooking was to die for. She grew up on a farm and never lost her love for growing, harvesting and cooking fresh fruits and vegetables. My grandmother made the best peach cobbler, peach ice cream, peaches and cream cake, and pickled peaches. There were always peaches she had lovingly canned each summer on the shelf in the pantry. My sister and I spent a lot of time with our grandparents each summer and although I didn’t always like having to help shell peas, shuck corn or peel peaches, I certainly loved the end result. I wish I had all her recipes, but, unfortunately, very few of them have survived through the years. There are a few that are lovingly written in her beautiful script on recipe cards, and I cherish those along with their precious memories.
But I digress. I was telling you about Grandma’s Peach Cobbler. It was amazing. She always used fresh peaches in her outstanding peach cobbler. In the winter when peaches weren’t in season, she used her own canned peaches to get the brightest and freshest taste. This isn’t to say that you can’t substitute canned peaches from the grocery store here, you certainly can. But you won’t get that fresh, juicy, ripe, melt in your mouth peach taste. Get your hands on some fresh summer peaches and try this recipe for Grandma’s Peach Cobbler. You won’t be disappointed.
Nuthin’ But Datil makes this peach cobbler into a dynamite dessert!Of course, I have to spice things up, so I added Nuthin’ But Datil, pure ground datil pepper powder, to the peaches while they were cooking. A little of this potent pepper goes a long way, and 1/8 teaspoon is just about right. The fruity heat from the datil peppers, and sweet crust balance this dish out nicely.
FUN FACTS ABOUT PEACHES:
- Peak peach season runs from June through August.
- Georgia is known as “The Peach State” but interestingly enough, California produces about 50 percent of the peaches in the USA.
- The world’s largest peach cobbler, measuring 11 feet by 5 feet is made annually for a celebration in Georgia. That’s a lot of peach cobbler!
- August is National Peach Month. I couldn’t wait for August, however to make this peach cobbler. I’ll make another one in August, I’m sure.
- Ancient Chinese considered the peach to be a symbol of immortality.
- Prunus Persica is the scientific name for peaches. Prunus is the genus and Persica refers to their extensive cultivation in Persia.
- Almonds, apricots, plums and cherries also fall into the genus prunus.
- The two major varieties of peaches are Freestone and Clingstone. Freestone peaches are easy to remove from the pit, whereas clingstone peaches “cling” to the pit and are more difficult to remove.
Peaches pack a nutritional punch
- Peaches are fat-free, cholesterol-free and sodium-free.
- Rich in nutrients like Vitamin A, Vitamin C, Vitamin K, Calcium, Magnesium and Potassium, peaches are perfect for snacking.
- Each large peach contains approximately 70 calories, 1.6 grams of protein, 2 .6 grams of fiber, 0.4 grams of fat, and 17 grams of carbohydrate.
A great website to learn more about peaches, growers, and recipes is the Georgia Peach Council. The recipes on their website all look delicious. Who knew there were so many ways to use peaches? I may have to try several of them soon, just with my own spicy datil pepper twist, of course.
Grandma’s Peach CobblerThis recipe was one of my grandmother’s favorites. She adored peach cobbler, and I get to relive my memories of baking with her every time I make this delicious dessert. She typically made it in a large cast-iron skillet, and I’m proud to say that I still have that skillet, many years later. If properly taken care of, cast-iron will last forever. If you don’t have a cast-iron skillet, don’t worry, you can use a 13 x 9 x 2 inch baking dish and the cobbler will still be wonderful.
Low-fat and low-calorie, this is not, but hey, a little splurge now and then is good for the soul. I make this recipe into 12 small servings, however, my grandmother would have mounded it in large bowls and scooped on the ice cream, probably homemade as well. In deference to eating healthy most of the time and staying in shape, I prefer smaller servings. I can savor every warm, sweet, juicy, deliciously spicy bite. It’s up to you. A little, or a lot.
Bring back memories or make new ones with Grandma’s Peach Cobbler. It will be the hit of your summertime bar-b-que and leave you wanting more. Here’s to you, Grandmother, and to the love of cooking you instilled in me. I just wish you were still here to enjoy it. You live on in my memories, and in my cooking. Frances Vickers was definitely one spicy lady!
Cast Iron Skillet Peach CobblerGrandma's Peach Cobb;er
Equipment
- Large cast Iron Skillet or 13 x 9 x 2 Baking Dish
- Non stick skillet to cook peaches
- Large mixing bowl
- Whisk, large spoon and large slotted spoon
Ingredients
- 1/2 cup butter unsalted
- 1 1/2 cup granulated sugar
- 1 1/2 cup self-rising flour (If using regular all-purpose flour, add 2 1/4 teaspoons baking powder & 1/2 teaspoon salt to the flour and combine well before mixing with the milk)
- 1 cup milk I used unsweetened almond milk, but regular or skim milk is fine
- 4 cups ripe peaches, peeled and sliced (approximately 6 large peaches)
- 1 Tablespoon lemon juice
- 1/2 cup water
- 1/2 cup brown sugar (packed)
- 1/8 teaspoon Nuthin' But Datil - pure ground datil pepper powder
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Peel and slice peaches
- Place peaches in a bowl and add the lemon juice and gently toss to coat and prevent the peaches from turning brown.
- Place a large non-stick skillet over medium heat and add the peaches, water, Nuthin' but Datil datil pepper powder, cinnamon and brown sugar. Stir frequently to ensure that all the sugar is melted and liquid reduces slightly, about 10 minutes.
- While peaches are cooking, place 1/2 cup (1 stick) of butter in cast iron skillet or 13 x 9 x 2 baking pan and place in the heated oven to melt. (Watch carefully so it doesn't burn!)
- Whisk together the self-rising flour and granulated sugar and then slowly add the milk, Whisk the mixture until smooth. (If using regular all-purpose flour, add 2 1/4 teaspoons baking powder & 1/2 teaspoon salt to the flour and combine well before mixing with the milk)
- Once the butter is melted, carefully remove the pan of melted butter from the oven. Pour the batter gently over the butter.
- With a slotted spoon, gently place the peaches on top of the batter in the pan, then pour the juices from the pan on top of the peaches. (You don't want to stir the mixture.)
- Place pan in the preheated oven and bake for 35-45 minutes or until the top is firm and lightly golden brown.
- Remove from the oven and let cool for about 15 minutes before serving.
- Serve warm cobbler with whipped cream or vanilla ice-cream if desired. (The whipped cream and ice cream are not calculated in the nutritional values. )
