RICH AND MOIST GLAZED PEACH COBBLER

This delectable Peach Cobbler recipe contains a double layer of fruit and is topped with a glistening fruit glaze. Rich And Moist Glazed Peach Cobbler is an old fashioned dessert that is easy to make and needs no adornment.

Oh, go ahead. Top it with vanilla ice cream if you must. Or sweetened whipped cream or pour on the heavy cream.

Many Peach Cobbler recipes contain brown sugar, but I feel this tends to overwhelm the delicate flavor of the fruit. My recipe calls for white sugar mixed in with the peaches as well as into the batter.

Served warm from the oven there is nothing better in the world! This same recipe can be used with other types of fruits, but to me fresh peaches are a delicacy.

This Peach Cobbler is great for dessert, coffee break, breakfast, and even for midnight snack.

Let’s get started!

FRUIT FILLING

Always use fresh peaches. Peel and pit the peaches. Cut them into slices, then cut each slice in half. In a large bowl combine:

4 cups fresh sliced peaches

3/4 cup white sugar

1 tablespoon lemon juice

2 tablespoons Minute Tapioca

1/2 to 1 teaspoon cinnamon (Optional. Some prefer to let that pure peach flavor shine through.)

Stir the fruit, sugar, lemon juice, Minute Tapioca, and cinnamon together. Let sit 15 minutes till it thickens.

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THE BATTER

1 cup flour

1/2 cup white sugar

1/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup milk

2 eggs, separated

Mix together the flour, white sugar, salt, baking powder, and cinnamon.

Separate the egg whites and the yolks into separate bowls.

Add egg yolks to the milk and mix well.

Pour egg yolk and milk mixture over the dry ingredients and mix well.

Beat the egg whites till stiff. Very gently fold this into the rest of the ingredients. This will help the batter to rise a bit higher.

FRUIT TOPPING AND GLAZE

1 fresh peach, peeled, pitted, and thinly sliced

1/2 cup peach jam, melted

Butter a 1 1/2 or 2 quart casserole dish. Put the peach mixture on the bottom. Spoon the batter over the peaches being careful to not cover all of the fruit. Leave small gaps here and there in between the spoonsful of batter so the fruit will cook better and the batter won’t be soggy.

Place in a 350 degree oven and bake for 20 minutes. Remove from oven. Thinly slice one peeled and pitted fresh peach. Arrange the fruit slices over the batter. Spoon 1/2 cup of melted peach jam over the peach slices and batter. Return to oven and bake for an additional 10 minutes until the covvler is golden.

The amount of servings this recipe makes will vary depending on just how ravenous you are at the time. The sight and smell of a warm peach cobbler tends to make even the most dedicated dieter “give in.” I have seen an entire cobbler licked clean in a single meal.

WHAT VARIETIES OF PEACHES ARE BEST FOR BAKING?

The question always comes up, “Just what peaches make the best cobbler?” And I am just as opinionated as anyone else.

White peaches have white flesh and a very pale yellowish skin. The flavor is milder than that of yellow peaches. Some people prefer that, but I find that the flavor of a white peach does not hold up well in cooking and baking, and they also turn mushy. The yellow peach is preferred.

There are four varieties that I rely on for baking into pies and cobblers. Elberta Peach, Contender Peach, Reliance Peach, and Redhaven Peach varieties are my favorites. These four varieties are great for fresh eating, canning, freezing, cooking, and baking.

Happy Baking! Susan

RICH AND MOIST GLAZED PEACH COBBLER