Although most people associate “Georgia” with peaches, as good as they are, Georgia peaches can't compete with peaches from California. California not only produces more peaches than Georgia but also produces more types of peaches. A California peach is a thing of beauty to eat fresh from the tree, but it also makes people smile when baked into a cobbler. A nice peach cobbler is a great way to “Keep the State On Your Plate.”
Californians love peaches – as well they should, as the state is the largest producer of peaches on the planet. The San Joaquin Valley lies at the heart of this peachy empire. California has a particularly lengthy peach growing season. Most of the crop is harvested in June, but many of California's peach orchards continue to produce well into September.
“Keep the State On Your Plate” with this delicious peach cobbler recipe:
- 6 large, ripe peaches
- 1 cup of flour
- 2 cups of sugar
- 1 tablespoon baking powder
- pinch of salt
- tablespoon of lemon juice
- 1 cup of milk
- 1 stick of butter
- wash, peel, pit and thinly slice the peaches
- in a large saucepan heat peaches and lemon juice over medium-low heat, then stir in one cup of sugar
- preheat the oven to 375°F
- place the butter in a baking pan or baking dish; put it in the oven to allow the butter to melt.
- in a bowl, combine 1 cup of sugar with the flour, baking powder and salt. Add milk and stir to make a batter
- remove the pan from the oven, swirl around the melted butter.
- Pour in the batter; use a spatula to make sure it spreads evenly.
- Evenly top with the cooked peaches and pour any remaining liquid from the peaches evenly over the batter.
- (option: sprinkle cinnamon on top before baking)
- Bake at 375°F for 45 minutes.
- Hot (or heated up) cobbler is wonderful when topped with ice cream (vanilla or peach ice cream is perfect) or whipped cream.
- Cold cobbler goes very well either as a dessert, an after-school snack or as an accompaniment to a cup of coffee, tea, or a glass of milk.