Peach Cobbler is a classic Southern dessert made with fresh, frozen, or canned peaches with a quick to make biscuit-like topper.
We anxiously await their arrival in summer and seek out the best ones at Farmer’s Markets, grocery stores, produce stands and the bed of farmer’s trucks. We call our friends and family to let them know who’s got peaches. The clingstones are harvested starting in early to mid May through August. They are so named because the flesh clings to the stone. I always feel that I’m somewhat cheated by clingstones since I want every last bit of that delicious, sweet yellow flesh but the flesh clings stubbornly to the stone despite skillful slicing. Then, in late May, the heavens open up and we are showered with freestone peaches. The name is just as straight forward as clingstone; the flesh can easily be loosened from the stone not wasting one little bit. As soon as you open the peach, you are greeted by the colors of a sunset: yellow, orange and red. The flesh covering the seed is red and the rest is yellow to orange. It’s not often you get to hold a sunset in your hand. That only happens from the end of May through August.
Peach Cobbler – Syrup and Biscuits
Although I can’t document it, I’m sure my introduction to peaches was before I could sit alone. We lived with my Alabama grandparents when I was born in July, smack-dab in the middle of peach season. My grandmother would scour the country side for Chilton County peaches and sing and shout when they finally arrived in Geneva County. As much as she loved those peaches, loved feeding folks and loved babies,I can’t imagine her not going for the Grand Slam and enjoying all three loves at once during the first peach season of my life: feeding a peach to a baby.
Granny, and her Southern diction, had her own name for the classification of peaches. They were ” clang (cling) seed” and “clare (clear) seed”. The names seemed to be generally accepted in her neck of the woods. While I do use the terms clingstone and freestone, I refer to the pit as a seed, not a stone. The seed doesn’t fall far from the tree.
Peach Cobbler baked in a vintage enamel pan. An old fashioned dessert made of sweetened cooked fruit with a biscuit like topping. #peach #cobbler #southern #food
My first child, Marcia, was born in September. During the peach season of my pregnancy, I craved peaches, “clare seed” peaches. The farmer’s market just down the road had baskets and baskets of Chilton County peaches. I would make several trips a week, buy a basket and then hide the basket from Sam. Before you start think I’m a selfish hog, just bear with me a minute. I would share them, but I wanted to be in charge of the distribution. Running slap dab out of peaches was a situation I intended to avoid. My mother came to visit once during the peach eating frenzy. When I told her how many peaches I had been eating, she declared, “That baby is going to be made out of peaches!” Her next sentence was, “Let’s go down to the Farmer’s Market. I want to buy you a basket of peaches.” My line of ancestors shows their love through food. Our DNA has been altered.
Marcia was 8 months old the beginning of her first peach season. I had given her baby food peaches, but I couldn’t wait for her to get her first taste of a juicy “clare seed” peach. It only seemed natural that this child who was “made out of peaches” would devour her first peach and start looking for the second. I picked the juiciest peach I could find, peeled and mashed it well. I even added a tiny bit of sugar to cut some of the sharpness of the ripe fruit. Marcia was in her high chair, bibbed and ready for the coronation. I spooned the fragrant, juicy bite of sunset in her opened mouth. I was grinning. Marcia smacked, looked at me and shivered from head to toe like I had just put unripe persimmons in her mouth. This child would eat anything but she rejected the Chilton County “clare seed” ripe, juicy, hand-picked-by-her-mama peach. Surely, this was a fluke. The second try would be better. We got the same results on the second try. I was so disappointed and I didn’t know what to do with this information. Thinking the texture was the problem more than the flavor, I added a little milk for some creaminess. Half of me was afraid to try again, however, the other half was the boss that day and I spooned some of the milk and peach mixture into her little mouth. She swallowed it eagerly. What a joy! Another generation of Chilton County “clare seed” peach eaters.
I rarely find Chilton County peaches where we live. Most of the peaches shipped to Florida are from South Carolina and they are delicious. We eat lots of them. I’ve made plenty of wonderful Peach Cobblers using South Carolina peaches. We just don’t have the connection with those peaches. My wish is that I will be able to feed my grandchildren some Chilton County peaches so the legacy will continue. If I were a betting person, I would bet on me figuring out a way to make that happen. The bond between generations of my family and Chilton County peaches is too strong to be broken. I think about it every time I see the sunset.
Try this great, no-fuss recipe for Chicken Thigh Tray Bake and end the meal with Peach Cobbler. Two great recipes in one meal is a winner.
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Peach Cobbler – Syrup and Biscuits
Peach Cobbler
yield: 8 servings
Everyone in my family loves cobblers, me included. They are unbelievably delicious and easy. That’s a winning combination.
1/2 stick unsalted butter
1 cup buttermilk
1 cup self-rising flour
1 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 cups sliced peaches
1/2 cup sugar
1/4 cup water
dash of ground cinnamon
dash of ground ginger
Melt butter in pan. Mix together buttermilk, sugar, flour, ginger and cinnamon until lumps are dissolved. Pour over butter in pan. An 8X8 pan works well. I like to use enamel pans just like my Granny. They are 3 inches deep and 9 inches wide. The pan will be about 3/4 full when the cobbler is baked.
Place peaches, water and sugar in a small pot and bring to a quick boil. Stir to make sure sugar dissolves. Pour over batter in pan and do not stir. Bake in a 350 degree oven for 30 to 40 minutes or until the crust is golden brown.
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Peach Cobbler
Ingredients
- yield: 8 servings
- Everyone in my family loves cobblers me included. They are unbelievably delicious and easy. That’s a winning combination.
- 1/2 stick unsalted butter
- 1 cup buttermilk
- 1 cup self-rising flour
- 1 cup sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 cups sliced peaches
- 1/2 cup sugar
- 1/4 cup water
- dash of ground cinnamon
- dash of ground ginger
Instructions
- Melt butter in pan. Mix together buttermilk, sugar, flour, ginger and cinnamon until lumps are dissolved. Pour over butter in pan. An 8X8 pan works well. I like to use enamel pans just like my Granny. They are 3 inches deep and 9 inches wide. The pan will be about 3/4 full when the cobbler is baked.
- Place peaches, water and sugar in a small pot and bring to a quick boil. Stir to make sure sugar dissolves. Pour over batter in pan and do not stir. Bake in a 350 degree oven for 30 to 40 minutes or until the crust is golden brown.
New Beginnings says
I love peach cobbler.Thanks for the recipe. It looks really good.
Jackie Garvin says
Thank you for reading! I hope you have a chance to make the cobbler. It’s really good and so very easy.
Valerie Gardner says
Loved the story, Jackie. I have a picture of my firstborn eating her first peach and it’s a fun memory. You made my mouth water with your cobbler pictures!
Jackie Garvin says
Thanks, Val! I almost cried I was so disappointed about Marcia’s first peach experience. Did your firstborn have a similar reaction?
Nancy Naigle says
Oh. My. Goodness. This looks so delicious!! My mom’s birthday is Tuesday. I think I just might try this for her birthday celebration treat. Thanks for another wonderful recipe.
Hugs~
Jackie Garvin says
Nancy,
Your mom will love this. I guarantee it!. Happy Birthday to your mom!
Mary says
Love your stories – it’s amazing how our lives kinda connect with our memories!! Does that make sense??? Anyway, your stories bring back memories of our past. The cobbler looks absolutely delicious with the golden brown crispy crust. Wish I could find some freestone peaches here in Memphis. Just made your pink lemonade pie and it was fantastic, so cooling in this heat (really my 14 yr old granddaughter made it). She was so proud and couldn’t wait for her dad & granddad to taste her pie. Will make the cobbler when she is over here next week.
Jackie Garvin says
Mary,
What a lucky girl to have you for a grandmother. She is living the same life as me with my fond memories of cooking with my grandmother. So glad you liked the pie. Let me know how your granddaughter does with the cobbler.
Maureen says
Such a wonderful story. I feel the same way about wild Maine blueberries. we get plenty of blueberrries in Australia but no wild Maine ones.
Can’t wait for peach season to try this cobbler, it looks fantastic.
Jackie Garvin says
Maureen,
Thank you for reading this story. I hope you have a good peach season and you will, someday, get some wild Maine blueberries again.
margaret martin says
Jackie, thank you so much for your story, it brought back some memories I truly cherish. Mine wasn’t peaches…it was my Mom’s blackberry cobblers. About every other day on her way to work she would bring over a cobbler. At the time my daughter was 2 1/2 years old and my son about to arrive. This one day she brought the cobbler over (it was a Friday remember it well). and stopped back by on her way home. She asked my husband if he enjoyed the cobbler for supper. He replied “What cobbler?” Yep, I ate the whole thing!! I did give my little girl a small dish that afternoon. On Saturday my son arrived, yes, he loves blackberry cobbler. I make them just about every time either of my kids are comin over….they are our Christmas special too. Love your stories.
Jackie Garvin says
Margaret,
Thank you for sharing this wonderful story with me! It is very similar to mine. What wonderful memories. Cobblers, of any type, are favorites of my family, too. I could just about eat a whole one myself. Thank you so much, Margaret, for reading my stories. You contribute so much to Syrup and Biscuits. I am blessed by you everyday!
Angia says
Had homemade peach ice cream last night at an ice cream social – – YUMMMMM!
Jackie Garvin says
Homemade peach ice cream is the best! Was the ice cream social at church?
judydee says
We went to Birmingham for the 4th of July, and made a special trip to the Farmer’s Market there just to get Chilton County peaches! Made my husband a cobbler for his birthday, using a recipe similar to yours but with milk instead of buttermilk. Now, I will look for more peaches so I can try your recipe. For Mary, Jones Orchard has freestone peaches at the various Farmer’s markets here in Memphis, but IMO they are not as good as Chilton county ones.
Jackie Garvin says
Judy,
Eat some Chilton County peaches for me! I experimented with buttermilk instead of sweet milk in this recipe and I think it is just fine. The crust really tastes like buttermilk biscuits which I think is a good thing. Typically, I will put a little lemon juice in my fruit or berry mixture for cobblers just to bring out the flavor more. I omitted that thinking the tartness of the buttermilk would be enough and I think it was. Also, I added ground ginger for the first time. Ginger and peach is a good combination. Happy birthday to your husband!
Ann says
Yummy cobbler – we love peaches – I broiled some last night with some homemade cherry bourbon jam that my sister-in-law made. They were yummy with pork loin!
Jackie Garvin says
Ann,
Gosh that sounds good!
GINGER says
I love me some peach cobbler!! I can’t wait til I can plant me some peach trees outback and one day pick them fresh from the tree and slice them right into a cobbler!! YUM !
I have some peaches in the house right now,I think I’ll go fix us some cobbler up for desert tonight.
Ginger 🙂
Jackie Garvin says
Ginger,
Enjoy your cobbler! Save a bowl for me!
nhlgeezer says
I live in Alabama and this is definatly hitting home! Looks delicious
Jackie Garvin says
Nhlgeezer,
Hello, fellow Alabamian! Do you have access to Chilton County peaches? If so, eat a couple dozen for me! Thank you for reading and commenting. I hope you visit us often.
Juanita Ludford says
I love the receipe. I’ve made it for years using canned blackberries that my mom gives me every time i visit. I’m an Alabamian also but now live in vegas.. I found a jar of canned cherries the other day and made the cobbler. It was delisious. The problem out here is you can’t get good fruit. The peaches are always hard. How do i make them ripen?
Jackie Garvin says
Juanita,
Peaches will ripen quickly if you keep them on your counter and not in the refrigerator. I’m surprised you have a hard time finding good peaches. They grow a lot of them in California.
Juanita says
Thanks for telling me about ripening the peaches . I know they grow them in California but they don’t come out here very ripe.
Jackie Garvin says
You’re most welcome, Juanita.
Ashley says
Peaches – they are the colors of the sunset! Beautifully written! My mom baked a peach pie today from Chilton County peaches; I think I will go taste it!
Jackie Garvin says
Ashley,
Enjoy the cobbler and your mama! Thanks for reading and commenting. Please visit us again!
Sheila Crye says
Hi Jackie, your peach cobbler recipe looks like a variation of the Tennessee “Cuppa Cuppa Cuppa” cobbler I learned from my mother-in-law. You cut back the butter, just like I do — tastes just as good as adding a whole stick. I ALWAYS use White Lily self-rising flour. That soft winter wheat, low gluten flour makes cobblers and biscuits tender. We bring White Lily back home to Maryland after visiting family down South. Will try buttermilk instead of sweet milk; bet it makes the batter rise to lofty heights! Lastly, what is the purpose of the sugar syrup? Try the cobbler without it, and see what you think.
Jackie Garvin says
Sheila,
I have tried the cobbler with out the sugar syrup. I like the texture better with it, The filling takes on a creaminess that is most appealing.
White Lily is the only white flour I use. It’s just simply the best!
Thank you for reading and commenting. 🙂
Carol Wetherington says
I can hear your accent when I read your words! Since I will be driving home from Atlanta next Saturday, I can buy peaches in Georgia?? How many would you like, and where would you suggest I get them – on I75?
patricia Jones says
The cobbler looks great and yummy. I like the pan you cook it in, it looks will used. I think I will do my next cobbler in a round pan. 🙂
Jackie Garvin says
Patricia,
That little pan belonged to my grandmother. There’s no telling how old it is. I love to use it but I do take good care of it. Enamel pans don’t last forever.
Charlotte McNichols says
I currently live in the are of South Carolina where the BEST peaches grow. They come from a little county call Edgefield and they are absolutely delicious. I cannot wait for summer for the peach stands to open
Jackie Garvin says
Charlotte,
I’m not familiar with Edgefield county. Sounds like I need to be! 🙂
glynda says
I have yet to figure out how to print this recipe using Print Friendly, I can click on that but nothing changes on the screen, what am I not doing or doing wrong. Help
Jackie Garvin says
Glynda,
It has to be something to do with your security settings. The PrintFriendly function is working well. Lots of people use it daily. Ask whoever you go to for tech support. It seems like you must have a firewall that it’s not able to get through.