Welcome to my first baking/dessert post! Although I love baking, I haven’t been doing as much of it lately as I used to. For some reason, taking out a mixer and baking something from scratch often doesn’t appeal to me as much as making a big pot of jam and canning, or baking some bread. Silly, right? Every time I do some baking I always realize that it really doesn’t take as much time or effort as I think it will.
This recipe is yet another example of the Southern-inspired cooking that I’ve enjoyed since returning from my trip. I bought the peaches at a stand in North Carolina and they are delicious! Peach cobbler is, I think, a little more popular down South than it is up here. It’s much different from a crisp or a crumble…but just as amazing, especially when served with some vanilla ice cream!
Peach Cobbler
Serves: 8
Time: 15 minutes prep, 40 bake
Ingredients:
For fruit layer:
- 4 peaches, sliced
- 3 tbsp bourbon
- 2 tbsp brown sugar or turbinado sugar
For topping:
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1/2 cup sour cream
- 1/3 cup pecan pieces, optional (I didn’t put these in because Andrew’s allergic)
Directions:
1) Preheat the oven to 350 degrees. Put the peaches, bourbon, and brown sugar in a small mixing bowl and stir to combine. Set aside while you make the topping.
2) Beat the sugar and butter together in a large mixing bowl, using a handheld or stand mixer. (I don’t have a stand mixer yet so for now I’m stuck with a hand mixer!) Beat until light and fluffy. Add the egg and mix to combine, using a slightly lower speed on the mixer. Then add the flour, baking powder, cinnamon and salt, Again, mix together to combine.
butter & sugar
3) Using a spoon, add the sour cream (and pecans, if using) and stir until just incorporated.
just added the sour cream
all mixed together!
4) Put the peaches in the bottom of a 9 x 13 baking dish, and then drop the topping by the spoonful all over them. Don’t spread out the topping…it’s okay if the topping doesn’t fully cover all the peaches. Bake at 350 degrees until the topping is golden brown and firm on top. This might take you as little as 35 minutes or as long as 50 minutes. Just check it often towards the end!
My Jersey Kitchen 