Comfort food at it’s finest. Homemade Peach Cobbler with Roasted Saigon Cinnamon, and Nutmeg in each layer. Seriously delicious and addictive. You’re going to want to try this one as soon as possible!
Peach cobbler is one of my favourite desserts in the world. I cannot get enough of it during peach season. It’s just such comfort food to me. It’s something I’ve been making since I was a teenager.
I make lots of versions of peach cobbler but this one is my favourite. It’s the one I make most often. So you think I’d remember to put it in the right size pan. Yeah, not so much. This is what happens when you bake while you’re sick.
I usually double the batch and bake it in a 9 x 13 pan. I sort of forgot to double the ingredients. My bad. We’ll blame the headache that tortured me for 5 days.
While I was suffering I also got the sudden urge to make mini peach pies. Now I’ve been baking peach pies for about, oh, 30+ years. I’ve been baking all kinds of things for over 30+ years. So you think I could tell the difference between the mason jar with the salt in it from the mason jar with the sugar in it. Yeah, not so much. Apparently baking while ill is NOT a good idea. Live in learn. I took one bite to taste them and got the salt bomb of a lifetime. Let’s just say that does not help a gal when she already feels sick. Goodness, it was nasty.
So the moral of the story?
Make lots of peach things while they are in season.
Don’t get sick.
Put BIG labels on your salt and sugar jars.
Did I mention making lots of peach things while they are in season?
Places to stalk Cravings of a Lunatic!
- 4 cups peaches peeled, pitted and sliced
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons corn starch
- 1 tablespoon lemon juice I like fresh lemon juice
- 1/2 teaspoon roasted saigon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup flour
- 3 tablespoons butter
- 2 heaping tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon roasted saigon cinnamon
- Dash of nutmeg
- 1/2 cup milk
- Roasted saigon cinnamon to taste
- Nutmeg to taste
Preheat oven to 375 degrees F.
In a large saucepan combine the peaches, sugar, brown sugar, corn starch, lemon juice, cinnamon, and nutmeg. Bring mixture to a boil while stirring occasionally. Cook for about 1 to 2 more minutes so the mixture thickens. Remove from heat. Pour into a 2 quart/8 x 8 inch dish that's been sprayed with non stick spray.
In a medium sized bowl cut the butter into the flour. Add the brown sugar, baking powder, salt, cinnamon and nutmeg. Continue to cut the butter into the flour. It should resemble find crumbs.
Now add the milk and mix well.
Drop the mixture over top of the cooked peach mixture. Drop in small clumps scattered about. It looks more rustic if you don't over-think it.
If you are a cinnamon and nutmeg nut like me you can sprinkle more of it over top of the dough before popping it in the oven. It tastes amazing and looks pretty. Just sprinkle up high so it sprinkles thinly and you don't over-do it. I tend to hold the spices about 6 top 8 inches over the pan to make sure it's a light sprinkling.
Pop the casserole dish in the oven and bake for about 25 to 30 minutes, or until golden brown.
Can be served hot on its own, or top it with whipping cream, or ice cream.
Serve with a big old peachy keen smile.
Does anyone else have an old copy of Betty Crocker’s Cookbook? I’m on my second copy, the first was unreadable from dripping food all over it. I am a messy cook. I have a fifth edition, not even sure if they sell it any more. I learned so many cooking methods from this cookbook. It was my go to guide when I was young and learning to cook. Every time I make cobbler I pull it out and giggle over all the splashes on the pages. It’s a little piece of nostalgia and a throwback to my younger years. Plus the cobbler recipe kicks butt.
Some other great peach recipes:
Toodles and smoochies! xx