The Georgia Nugget Peach Cobbler

Love summertime. Love laying on my back and watching the stars at night. Love listening to the crickets and the bull frogs and all the magical sounds of a summer’s evening. Love having Credence Clearwater Revival playing in my head long after the music has stopped. Best of all, I love peaches. I love the way the juices of the fruit run down my chin. I love the way the fuzz tickles my face. Biting into a freshly picked peach is like taking a bite right out of summer itself.

I don’t need to tell you, not just any peach will do. No, you need to find a good organic farmer’s market or Mom and Pop roadside stand. Now that’s a beauty of a peach. What better way to celebrate the goodness of summer than with a sweet, warm from the oven cobbler with a giant scoop of ice cream. I ask you, does life get any better?

The Georgia Nugget Peach Cobbler
Peach Filling
2 lbs fresh Peaches
1 cup Sugar
1/2 cup water
1/4 teaspoon Ground Cinnamon
1/2 cup Butter

Cobbler Batter
1 cup Flour
1 cup Sugar
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 cup Buttermilk

Garnish Finish
Handful Mint leaves
1 pint French Vanilla Ice Cream

Place the peach in boiling water. For ripe peaches, blanch for about 30 seconds. For firmer peaches, blanch for 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it into a a bowl filled with ice and water. As soon as the peach is cool enough to handle, slice in half to remove the pit, then lightly pinch the softened skin and peel off with your fingers. Slice peaches.

Combine the peaches, 1 cup sugar and the water in a medium saucepan over medium-low heat. Bring to a boils, then simmer for about 7 minutes. Remove from heat. Sprinkle with ground cinnamon and set aside.

Heat oven to 350-degrees.

Melt butter and pour into a 9-inch by 13-inch casserole baking dish. Set aside.

In a separate bowl, mix 1 cup sugar, flour, baking powder and salt. Stir in the milk in a slow steady stream to minimize clumping

Pour the batter into the baking dish over the melted butter. DO NOT stir. Spoon the peaches with their syrup mixture over the top of the batter.

Bake in the heated oven for 35 minutes or until cooked through, light and golden.

Let cobbler cool a bit before serving. Best warm but not piping hot.

Spoon cobbler into dessert bowls. Garnish with mint and a scoop of ice cream.

Original Recipe: Nugget Market

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Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

7 thoughts on “The Georgia Nugget Peach Cobbler”

  2. Peach cobbler is just wonderful. I can’t wait for fresh local peaches (not Georgia’s, but they’ll do in a pinch). I just discovered this blog and wanted to note how much I enjoyed the Sunday roasts posts. My mother always made a roast on Sunday, except for our periodic spaghetti and meatballs. She put it in the oven before we went to church. I have wonderful memories which you have resurrected. Thank you.

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    1. This blog was born out of my need to share with my grandchildren two things – recipes and memories. It was private – I’d give them a recipe and a story. Then I realized how food and memories can be the bonds between strangers. So I began the blog. We need more bonds in this world today.

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