Paula Deen's Peach Cobbler
This is exactly like my grandmother made 60 years ago. Everyone always asks me to make it for potlucks or any eating events. I have learned to make it in large quantities.
This is exactly like my grandmother made 60 years ago. Everyone always asks me to make it for potlucks or any eating events. I have learned to make it in large quantities.
- Carbohydrate 192.650175 g
- Cholesterol 31.28375 mg
- Fat 12.32929375 g
- Fiber 2.42062502235174 g
- Protein 5.8341375 g
- Saturated Fat 7.486316875 g
- Serving Size 1 1 Serving (307g)
- Sodium 601.7778125 mg
- Sugar 190.229549977648 g
- Trans Fat 1.0212275 g
- Calories 883 calories
Step-by-step
- Preheat oven to 350 degrees
- Combine, peaches, 1 cup of sugar and water in saucepan , bring to a boil and simmer for 10 minutes. Set aside.
- Put the butter in a 3 quart baking dish and put in oven to melt (do not burn)
- Mix remaining cup sugar, flour and milk in bowl. Mix slowly to prevent lumping. Pour mixture over melted butter, do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
Stirring the batter after pouring it over the melted butter ruins the distinct crust formation of a traditional southern cobbler. Maintaining distinct layers ensures the flour mixture can rise properly around the fruit during baking at 350 degrees. Respecting this stratification creates the characteristic golden top without heavy, dense patches of unrisen flour.
Pairing this sweet dessert requires foods that offer high acidity or a clean, bitter edge to balance the concentrated sugar content. Unsweetened whipped heavy cream or a tart crème fraîche cuts through the heavy sugar load effectively. Sharp cheddar cheese provides a savory contrast that breaks up the monochromatic sweetness on the palate.
Brewing a pot of strong black coffee or pouring iced unsweetened tea offers a necessary beverage element to reset the taste buds between bites. The slight bitterness from roasted coffee beans or tannins in black tea interacts well with the high sugar and butter profile of the baked fruit. Avoid serving additional sugary items alongside this dish to prevent flavor fatigue.
Baking this dessert in a three-quart glass or ceramic dish ensures even heat distribution across the bottom and sides. Allowing the cobbler to rest for twenty minutes before serving lets the runny fruit juices thicken slightly as the temperature drops below boiling. Store leftovers covered in the refrigerator for up to three days, reheating individual portions gently in the microwave before eating.
