This has been a great fresh fruit year. I headed into to town on Tuesday and found peaches the size of softballs for 99 cents a pound. So what did I do after canning 60 lbs of apples, I bought 25 lbs of peaches of course. I actually got these at the local feed store and made a deal with the owner for a discount and free bushel baskets because these guys were over ripe and some were already bruising and soft. These I would not have tried to can, they were just to soft to really handle. I did on the other hand cook and freeze all of them.
I made 2, 13×9 old fashion southern ginger peach cobblers, two 8 inch peach pies, froze 2 gallons of peach slices without sweetener and made 6 half pints of ginger peach butter all in two days.The peach butter I let cook over night in a slow cooker before canning.
After informing my husband that I was going to make cobbler, he asked if I would make one for his work. I know there are ten on his crew and I had a birthday party that I was bringing a cobbler to, so I needed at least 16 servings between both places and extra for home. I ended my day with 24 servings total. After our busy day only one serving of cobbler made it back home… All of us eat too much, but nothing says summer better than fresh peaches.
For a single 9X13 cobbler I used 5 cups of fresh sliced peaches = 6 or 7 slightly over ripe peaches do the very best. The flavor of peaches actually improves with age and at times the bruised ones are the most flavorful.
The time-consuming part of any fresh peach receipt is scalding and pealing the peaches.
The process involves boiling a pot of water and adding the peaches for about 1 1/2 minutes then removing them. I have a hand strainer I use to drain the excess water. I then plunge them into a cold water bath to release the skins. In my case, many of the skins started to pull away before I even pulled them from the cold water bath.
Once pealed, pitted and sliced, I measured my amount of peaches into a stock pot to weep the peaches with a 1 cup sugar and heat. This allows me to remove a little of the peach nectar to stop boil overs in the oven.
The cobbler is made from either canned peaches or fresh at this point.
Southern ginger peach cobbler
5 cups fresh or canned peach slices
- 1 1/2 cups sugar… 1/2 cup for crust and 1 cup for light canned peaches or fresh,simmered as directed above.
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup milk.
- 1 stick of real butter.
Preheat oven to 350 degrees. To a 13X9 pan add one stick salted butter. Let melt and brown in oven while cooking peaches on stove top.
If using home canned peaches a quart of slices will work well , drain off 1/3 of juice in jar or if using fresh drain off about 1/3 cup juice from peaches add the remaining cup of sugar and ginger, cinnamon and corn starch. Simmer on stove a couple of minutes and remove from heat to cool slightly.Peach mixture will thicken a little while simmering.
Next mix the batter for crust. This crust goes under the peaches and will rise to the top of cobbler and brown on its own. In a med bowl mix sugar, flour,baking powder, baking soda together and slowly add milk. Do not leave batter lumpy. Pour over warm melted butter.
Add the warm peach mixture. DO NOT MIX …. peaches should be on top.
Bake in already warm 350 degree oven for 40 minutes. I always place pan on cookie sheet to prevent juice running over the side.Check that the cobbler is done with toothpick and set to cool on rack. This size makes about 12 servings.
Our family eats cobbler with whole milk instead of ice cream or whipped cream.So here is what we all got at the end of a long day. It was yummy.
Hope you enjoy our friends and family sure did,Jolynn