Southern Peach Cobbler
Gonna Want Seconds is the ingenious title of food blogger Kathleen, a home cook whose favorite place to be is in the kitchen. And, ain’t that the truth. You certainly are going to want seconds of Kathleen’s delicious Southern Peach Cobblerrecipe!
Peach trees are native to a region of Northwest China (between Tarim Basin and the Kunlun Shan mountains). This is where the juicy fruit was first domesticated and cultivated, circa 2000 BCE. In ancient times, peaches were brought into India and Western Asia before reaching Persia (where they were widely cultivated) and then Greece by 300 BCE. Alexander the Great introduced the fruit to Europe after he conquered the Persians. It wasn’t until the 16th century that peaches were first introduced to the Americas, and even later still (the 17th century) before they made their way to England and France where they immediately became prized and expensive treats. Although peaches were brought to the Americas in the 1500’s, horticulturist George Minifie is credited with bringing peaches to the American colonies in the early 17th century, but United States farmers didn’t begin commercial production of peaches until the 19th century.
Although peaches and nectarines are the same species, they are regarded (commercially) as different fruits. Peaches present the characteristic “fuzz” on their skin, whereas nectarines are characterized by the absence of ‘fruit-skin’ trichomes (they are fuzz-less). Nectarines are produced due to a recessive allele, but their history is unclear. The first recorded mention of nectarines doesn’t appear until 1616, and it has been suggested that nectarines were not introduced to the United States until as late as 1906, by David Fairchild of the U.S. Department of Agriculture. Peaches and nectarines remain very similar in taste and texture, however, with nectarines edging peaches out slightly in sweetness. Either way, for this recipe you can use either peaches or nectarines. My personal preference is to use peaches.
Cobblers are said to have originated in the early American colonies. Because English settlers were unable to make their traditional puddings due to lack of required ingredients, they developed the cobbler (which was a stewed filling under a layer of biscuits or dumplings). Cobbler refers to a number of dishes that consist of a fruit or savory filling and then covered with a batter or biscuit before being baked. In the American South, cobbler tends to resemble a thick-crusted, deep-dish pie with both a top and bottom crust.
Although Kathleen’s Southern Peach Cobbler recipe, it is a simplified version of the traditional Southern cobbler. There is no need to make a pie dough or crust for this easy recipe. You don’t even need your heavy stand-up mixer (or even a hand-held electric mixer). This is essentially a two-step dessert recipe. For the first step, you need to peel and slice your peaches. You will likely find most, if not all, of the ingredients for seasoning your peaches in your pantry. White sugar, brown sugar, cinnamon, and nutmeg. The usual sweet dessert spices. For the next step, you mix-up the cobbler topping (you can do this with a stirring spoon or even your hands). Again, you will probably have most of the ingredients. Flour, white and brown sugar, unsalted butter and baking powder. Pour your peach mixture into a baking dish, bake for ten minutes, and then add your cobbler topping and bake a further 30 minutes. It sounds simple because it is. It is also delicious and you’re gonna want seconds, guaranteed!
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