Editors Note: The local county or state fair is a cherished American pastime, and the winning competition recipes are often the highlight. This recipe is from Liza Gershman’s book County Fair, which celebrates all the amazing local delicacies with mouthwatering photography and equally delicious recipes. Here’s what she had to say about this recipe:
Inspired by Rosalie Thatcher, Blue Ribbon Prize, Georgia State Fair, Arlington, Georgia
When I think of Georgia, nicknamed the Peach State, I cannot help but think of Peach Cobbler. Only in season for a meer sixteen weeks from mid-May through August, the peach is the quintessential Southern fair fruit. Georgians will tell you that a cobbler is something they’ve just “thrown together” from ingredients on hand in the house, but a discerning palate will know that each and every cobbler maker has perfected their recipe, and most likely it’s been in the maker’s family for many generations like the one shared below.
Not to be confused with a crumble or a crisp, which have oats on the topping, a cobbler similar to a thick-crusted pie and is best served on a summer night, warm, with a scoop of vanilla ice cream.
Note: Fresh peaches at the peak of the season will require less sugar. Though peeled peaches make for a more traditional cobbler, we love leaving the skin on for a rustic and more colorful dish.
- 4 cups peeled and sliced peaches (about 1 1/2 pounds)
- 2 cups sugar, or less to taste
- 4 ounces (1 stick) butter
- 1 cup flour
- 2 teaspoons baking powder
- 3/4 cup milk
Peel the Peaches:
- Bring a large saucepan of water to boil. Prepare an ice bath. With a paring knife, slice a small X into the bottom of each peach. Once water is boiling, place as many peaches as you can fit into the saucepan and poach for 2 minutes. Using a slotted spoon, transfer peaches to an ice bath for one minute to cool. This will allow you to easily peel off the skins in preparation for this recipe.
Make the Cobbler:
- Preheat the oven to 325 degrees. In a medium bowl, combine the peach slices with 1 cup (or less, depending on the season, see note) of the sugar; set aside.
- Place the stick of butter in a 9-by-13 inch baking dish and put in the oven until the butter has melted. Once melted, swirl the pan to coat the edges and set aside.
- Meanwhile, in a medium bowl, combine the flour, the remaining sugar, and the baking powder. Slowly stir in the milk and mix until the batter is smooth and no lumps remain.
- Spoon the peaches and any juices into the prepared baking dish, spoon batter on top, covering the peach mixture, creating portion sections. Bake the cobbler in the preheated oven for 50 to 60 minutes, until light brown and bubbling. Transfer the pan to a wire rack to cool slightly. Serve warm.
Reprinted with permission from County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns by Liza Gershman, Images Publishing Dist Ac 2021.