Tar Heel Kitchen: Easy Peach Cobbler

By on August 11, 2016

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Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist. These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are revisiting the August 1, 1987, issue and a recipe for quick and easy peach cobbler.

Tar-Heel-Kitchen-large“When selecting peaches for your home use, the best tip to remember is that peaches must look good to taste good,” said Barbara “Babs” Minter Wilkinson, former NCDA&CS home economist. “Shop for fruit that is fairly firm, or just becoming a trifle soft. The red color, or blush, on the peach is not alone a true sign of edible quality. The skin color, often called the ground color, should be yellow, or at least creamy.”

Wilkinson offers this advice for storing peaches, “soft ripe peaches will keep best when stored in the refrigerator. Firm-ripe peaches will keep at room temperature in a loosely-closed bag or ripening bowl for a few days. For that best peachy taste, serve fragrant ripe peaches at room temperature.”

N.C. peaches are available throughout August at local farmers markets. Visit www.ncfarmfresh.com to find one near you. Below is a easy, quick and delicious recipe for peach cobbler.

Make the dessert dinner-guest worthy by serving with a scoop of fresh local ice cream in a stemless wine glass.

Easy Peach Cobbler

  • ½ cup butter
  • 2 cups sugar, divided
  • 4 cups sliced, fresh peaches
  • 1 cup self-rising flour
  • 1 cup milk

Melt butter in a 13x9x2-inch pan. Combine flour, 1 cup sugar and milk; mix well. Pour over melted butter, do not stir. Combine peaches and remaining cup of sugar in a saucepan; bring to a boil. Pour over batter; do not stir. Bake at 375 degrees for 30 minutes or until browned. Yield: about 10 servings.

 

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