Just as promised, here is the first of several ‘Summer in July’ recipes.
Peach season is in full swing and I mentioned to my husband last weekend that I needed to get to the peach orchard about 30 minutes north of us in Pittsburg, Texas to get our supply of fresh peaches. Perfect for July 4th! I like to slice and eat them right out of the box. I also enjoy preparing this easy Peach Cobbler (in my cast iron skillet) during the summer and fall months. It’s pretty much your basic list of ingredients and it’s as easy as keeping a can of peaches in the pantry or the recipe for ‘Best Frozen Peaches’ (listed at the bottom of the recipe) in the freezer, so you’ll always have some on hand. Enjoy!
- 1 (29 oz) can Peaches or 3 cups *fresh peaches
- 2 sticks Butter or Margarine melted
- 2 cups Sugar
- 2 cups Flour
- 2 cups milk
- 2 teaspoons baking powder
- Preheat oven to 350 degrees. Lightly grease baking dish or cast iron skillet.
- Pour drained can of peaches or 3 cups of *fresh peaches into 12 inch cast iron skillet or 9x13 baking dish. Pour melted butter over the peaches.
- In a bowl, mix sugar, flour, milk, and baking powder to form a batter. Pour batter over peaches and butter.
- Bake for 30-45 minutes until top is golden brown and edges are crispy. The recipe will take 45-50 minutes in the cast iron skillet.
BEST FROZEN PEACHES
8-9 cups peeled, sliced peaches
1 Tablespoon lemon juice
1 cup sugar
3 teaspoons fruit fresh
1/2 cup orange juice.
In a large bowl mix peaches and lemon juice; in a separate bowl mix sugar and fruit fresh. Then toss peaches with sugar mixture. Pour orange juice over layers and refrigerate 2-3 hours. Then divide into equal amounts into quart size ziploc freezer bags, or seal with your seal saver and freeze.
Wow! Heaven on earth!!
Thank you Sue! I love that it’s easy and delicious, and I love the crust–it’s gooey and bread like. I keep peaches in the freezer for several months (using the Best Frozen Peaches recipe) that I included with the cobbler recipe.
Took your recipe for peach cobbler. Will make it soon. Sounds delicious.
Becky