This time of year is when the Alberta peaches are at their peak!! If you don’t know Alberta peaches, you have never had the best peach ever. It is so sweet and juicy. It’s what you call a free stone peach, meaning that the seed or stone of the peach easily comes away from the meat of the peach. I was introduced to an ‘Ole Joe’ peach, which is much like an Alberta. While they are in season, buy extra to freeze so you can have cobblers or ice cream year round. For a real good peach ice cream recipe, check out my cookbook, In The Kitchen With Elaine; available for purchase at The Flower Gazebo, Place on The Point, and D.J.’s Car Wash. etc. You will enjoy it!! Make a pound cake and invite some folks over and watch them enjoy.
For an easy peach cobbler, I remember our Mama made these a lot with many kinds of fruit (blueberry, pear, peach, etc.). This is a go-to recipe that is quick, easy and delicious!!
Easy Peach Cobbler
1 stick butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 teaspoon vanilla
1 ½ – 3 cups fruit (peaches, blueberry or pear) mixed with ¼ cup sugar
We call this recipe “a cup, a cup, a cup cobbler.”
Put the butter in a deep dish casserole dish and put in a 350° oven to melt. While butter melts, mix together sugar, flour, milk and vanilla; this will be a thin batter. Check butter to see if melted, don’t let it brown. Pour batter into hot butter; then spoon in fruit (juice and all). Batter begins to cover fruit right away. Return to oven until golden brown.
Top with a scoop of vanilla ice cream. This is still a wonderful treat!!
Hint: Sprinkle the fruit with ¼ cup of sugar and set aside until time to put in cobbler. It will bring out the juices of the fruit and make your cobbler tastier!!
Hope you enjoy!!
May God Bless You!!
Elaine Ranew Barrett
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.