Believe it or not… when my folks married, my mom wasn’t much of a cook. Not that she wasn’t willing, she just hadn’t had a whole lot of practical experience… Clara or my grandmother did the lion’s share of the cooking. One of the first things in the kitchen she attempted was peach cobbler.
Now, you probably should know at this point that mom is kind of driven when it comes to cooking. Every week for the better part of that first year of being the “Missus”, mom practiced on perfecting her in-law’s peach cobbler. Every week she’d trot out another cobbler… and every week they’d critique the effort. A little tart… too runny… too doughy… not quite sweet enough…
It was about a year before she felt that she had mastered that staple of southern desserts…. It was also about the same time that my dad informed her he never really cared for peach cobbler. She never said…but I still wonder she hurled that final cobbler at him.
I stopped off at B&A Orchards this past week. And while it is a bit early for much produce, I did see a “FRESH GA PEACHES” banner adorning the somewhat vacant parking lot. I’m assuming that if these are Georgia Peaches, they’re coming from the southern reaches of the State. (The peach trees visible on the roadsides in Ellijay are still not laden with pink fuzzy butts.)
Southern Peach Cobbler
Serves 6 to 8
1 Cup Self-Rising Flour
2/3 Cup Shortening ( I use Butter Flavored Crisco)
1/2 Cup Buttermilk
6 Fresh Peaches – Pitted and Rough Chopped
1/2 Cup Sugar
1/2 Cup Butter
1 Cup Water
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Vanilla Extract
1 Tablespoon Cornstarch
1/4 Cup Sugar
9″ Casserole Dish
Medium Mixing Bowl
Medium Sauce Pan
- In a medium bowl, mix together the flour and the shortening. Mix it with a pastry cutter or your fingers until it begins to look like coarse meal.
- Add the buttermilk and mix to form a slightly sticky dough – set aside
- Preheat oven to 350 degrees
- Pinch off 1/3 of the dough and set aside
- Roll out the remainder of the dough to 1/2 inch thickness.
- In a large saucepan, mix the peaches, spices, sugar, cornstarch and water – Simmer for 10 minutes.
- Pour the peach mixture into the casserole dish
- Pinch off grape sized pieces of the reserved dough and drop into the mixture
- Dot the top of the mixture with 1/2 of the butter
- Place the prepared dough top over the casserole and dot with the remaining butter and dust with the 1/4 cup of sugar
- Bake in preheated oven for 45 to 50 minutes, or until top crust is golden brown.