Charlie and Mary had a couple of peach trees on their property, along with a cherry tree, strawberry patch, and a huge garden. Between that and the hunting and foraging they did, they provided most of their own food. There was only one food cabinet in Mary’s kitchen because most of their food was kept in the freezer or put up in the cellar . I used to love the smell of the cellar with the dirt floor.
I would help Charlie dust the trees to keep the bugs away and then when the limbs started hanging low, we would start picking. I loved to wash a just picked peach off and bite into it like an apple, peel and all. The juice would run down my chin and my hand, but I didn’t care. They were always so juicy right off the tree.
Mary would put up dozens of quarts of peaches each year and nearly every night for dinner she would have some sort of dessert. Her Peach Cobbler was one of my favorites. I never knew many of her recipes and only remember seeing one little cookbook that she kept in the middle drawer, along with all her dish towels. The only thing I loved more than her peach cobbler was her rice pudding.
I remembered it being a batter that she made and then spooned in the peaches on top. I would watch her make it and just didn’t understand how the peaches would end up on the bottom when it was done. I tried a few different recipes and then I just got to playing around with my own. Mick’s mom loves peach cobbler, well all cobblers, more than I do. I eat one helping and then I’m good for a while. We never finish a dessert before it goes bad and we have to throw it out. She finishes one long before it could get old.
So I made her a cobbler from the first peaches we’ve gotten this season. I think these came from Georgia and they are so good. I love the smell of a fresh ripe peach. It brings back memories of pulling a peach to my nose and knowing if it was ripe enough to pick. Sometimes it pulled right off and I knew it was ready even before I could smell it.
Prep Time: 20 minutes Total Baking Time: 45 minutes
4 medium ripe peaches, peeled, pitted and sliced
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 stick butter
3/4 cup plain all purpose flour
3/4 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Dash of cinnamon (optional)
2-3 tablespoons white or coarse sugar
You can prepare the peaches just before or several hours ahead. If using canned peaches, 1 qt of drained peaches will work. Mix peaches with sugar, nutmeg, and salt. Set aside so the syrup has time to form.
Preheat oven to 350 degrees. Melt butter in 2 qt baking dish or cast iron skillet, in the oven as it comes to temperature.
In a large bowl, sift flour, sugar, baking powder, and salt together. Pour in the milk and mix well. The batter will be thin. Carefully remove baking dish or skillet from the oven and pour the batter into the melted butter. Spoon peaches over batter carefully, and spoon on the remaining syrup. Do not stir. Reserve the bowl with whatever syrup is still in it. Bake in the oven for 25 minutes. Just before removing the cobbler from the oven, toss 2-3 tablespoons of white sugar into the bowl the peaches were mixed up in to coat the sugar, but not dissolve. Spoon that over the cobbler evenly and return to the oven for 10 – 15 more minutes for cobbler to finish baking and sugar to brown a little.
Serve warm with ice cream or whipped cream and enjoy!