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!
Robbin’s Upside-Down Peach Cobbler
8 tablespoons butter
1 cup sugar
¾ cup self-rising flour (If you only have all-purpose flour, add about 1 teaspoon of baking powder and 1/8 teaspoon salt)
¾ cup buttermilk
1 teaspoon vanilla extract
4 cups peaches, peeled and cut up into bite size pieces. (To peel peaches, use the blanch method: mark the bottom with a little “x” and put them in boiling water for about 30 seconds, then immediately put them into an ice bath to stop the cooking. The skin should easily come off.)
1 cup water
1 cup sugar
Preheat your oven to 350 degrees. Put your butter in a deep baking dish (I used my 2.5 quart Corningware casserole dish and it fit great) and then put the dish in the oven to melt the butter. While the butter is melting, combine the fruit, sugar and water in a sauce pan and bring it to a boil. Once boiling, turn down the heat to a simmer for about 10 minutes.
While that’s simmering, in a medium mixing bowl, combine the sugar and flour; add the milk and vanilla slowly to prevent lumping. Pour the batter over the melted butter. Do not stir. Then scoop your fruit filling on top of the batter. Again, don’t stir; the batter will rise to the top during baking. Bake for 30 to 45 minutes.
I served mine with a lot of fresh whipped cream, on my finest china.
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 sub 28-ounces of the canned fruit (juice and all) for the filling.
Robbin Carollo, kid-corraller, reluctant housekeeper and sometimes blogger can be seen at nrtoday.com/moms on Wednesdays.