Georgia Peach Cobbler


Narrowing down the choice for our soul food dessert was the hardest part of putting this week's menu together because there are so many wonderful sweet concoctions to choose from. I could have chosen sweet potato, black bottom, or pecan pie, to name just a few, but I chose peach cobbler because it seems to have been served in every Georgia soul food restaurant I have ever been in.

Peach Cobbler

1 1/2 lbs (675 g) ripe peaches, peeled, pitted, and cut into wedges
1 cup (250 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) fresh lemon juice
1 tsp (5 ml) cinnamon
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1 Tbs (15 ml) vegetable shortening
1/2 cup (125 ml) milk

Combine the peaches, sugar, cornstarch, lemon juice, and cinnamon in a mixing bowl and toss to thoroughly combine. Heap the peach mixture into an 8- or 9-inch (20 - 23 cm) baking disk or deep pie plate. Sift together the flour, baking powder, and salt. Cut the shortening into the flour mixture with a fork until the mixture is crumbly. Stir in the milk. Roll the dough out on a floured surface and spread over the mound of peaches. Cut two or three air vents in the crust, and seal the edges. Bake in a preheated 375F (190C) oven for 30 to 35 minutes, until the crust is golden brown. Serve warm, with ice cream if desired. Serves 6 to 8.

Bon appetit from the Chef and staff at World Wide Recipes.
Reprinted with express permission from Chef at WW Recipes.

The copyright of the article Georgia Peach Cobbler in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Georgia Peach Cobbler in print or online must be granted by the author in writing.

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