It’s peach season in Douglas County, and as a native of The Peach State, let me tell you, I’m pumped. I might have gone a little overboard this year with dragging the girls to the orchard for hours, then canning my spoils for three days (I’ll be shocked if the girls don’t turn into peaches with all the frozen and canned peaches we have), but even a native Georgian can admit that we grow some pretty great peaches here!
To celebrate my favorite fruit “season,” I whipped up this little gem for my Bible study. It’s pretty much a peach cobbler, but because you put the cake part on the bottom of the pan and pour the fruit in on top, I’ve decided to call it an Upside-Down Peach Cobbler. Also, it kind of has that caramelized edge that you sometimes get with a pineapple upside-down cake, which I think is pretty delicious.
The recipe is basically a Paula Deen knock-off, but as my husband will tell you, I never follow a recipe to the “T” and therefore this is slightly different that Paula’s. With the amount leftover in the pan after our study, I’d say no one was complaining!
With the embarrassing amount of peaches I canned this year, I’ll probably make the cobbler this winter too. If you want to use canned fruit instead, just substitute 28 ounces of the canned fruit (juice and all) for the filling.