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GEORGIA PEACH COBBLER

Carly
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A Taste of the South: Georgia Peach Cobbler

GEORGIA PEACH COBBLER

Calling all peach lovers! This Georgia Peach Cobbler recipe is a delightful celebration of summer's bounty. It features juicy, ripe peaches nestled beneath a buttery, crumbly topping, creating a dessert that's both comforting and irresistible.

Ingredients:

  • The Star of the Show:
    • 6-8 fresh peaches, peeled and sliced - Use ripe peaches for the best flavor and texture. Peeling is optional, but it will result in a smoother cobbler.
  • The Buttery Base:
    • 1 stick unsalted butter, melted - Melted butter adds richness and flavor to the cobbler.
  • The Crumbly Topping:
    • 1 cup all-purpose flour - All-purpose flour forms the base of the crumbly topping.
    • 1 cup granulated sugar - Sugar adds sweetness and helps create the crumbly texture of the topping.
    • 1 cup packed light brown sugar - Light brown sugar adds a deeper molasses flavor and a richer texture to the topping.
    • 1 tablespoon baking powder - Baking powder helps the topping rise and become light and fluffy.
    • ⅛ teaspoon salt - A pinch of salt enhances the sweetness of the other ingredients.
  • The Binding Agent:
    • 1 cup milk - Milk helps bind the dry ingredients in the topping together and creates a slightly moist consistency.
  • A Touch of Sunshine (Optional):
    • 1 teaspoon vanilla extract (not mentioned in original recipe) - Pure vanilla extract adds a subtle sweetness and depth of flavor that complements the peaches beautifully.

Instructions:

  1. Preheat for Perfection: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures the cobbler bakes evenly and develops a beautiful golden brown color.
  2. Melting the Base (Corrected): In a 9x13 inch baking dish, melt the unsalted butter. Instead of pouring it in the center, swirl it to coat the bottom of the pan. This will help prevent the peaches from sticking.
  3. Creating the Crumbly Delight: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. This dry mixture will form the base of your crumbly topping.
  4. Adding the Wet Ingredients (Corrected): To the dry ingredients, gradually pour in the milk and vanilla extract (if using) while whisking constantly. Mix until just combined. You want a crumbly consistency, not a smooth batter.
  5. Preparing the Peaches: In a saucepan over medium heat, combine the sliced peaches with a sprinkle of brown sugar (optional, for extra sweetness) and lemon juice (not mentioned in original recipe, but adds a nice tang). Heat the mixture until the juices release from the peaches and the sugar dissolves.
  6. Assembling the Cobbler: Pour the melted butter into the prepared baking dish. Don't stir it! Carefully spoon the peaches and their juices over the butter layer. Finally, crumble the dry topping mixture evenly over the top of the peaches.
  7. Baking to Golden Perfection: Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the juices are bubbling around the edges.
  8. Serving a Taste of Summer: Remove the cobbler from the oven and let it cool slightly before serving. This allows the filling to set and prevents it from being too runny. Serve warm with a scoop of vanilla ice cream for an extra delightful treat!

Tips:

  • For a richer topping, you can use cold butter instead of melted butter and cut it into the dry ingredients using a pastry cutter or two forks until it resembles coarse crumbs.
  • If your peaches are not very ripe, you can add a tablespoon or two of cornstarch to the peaches and sugar mixture in the saucepan. This will help thicken the juices slightly.

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