Thursday, June 9, 2011

A Taste of the South~Peach Cobbler

We got some gorgeous peaches with our CSA delivery yesterday, but unfortunately some of them got bruised in the bag. I think the squash landed on them. So rather than waste perfectly good, but bruised, peaches I decided to try my hand at peach cobbler.

Now, I may have primarily grown up in the South, but I was raised by Yankee parents- both are from Massachusetts and therefore my Mom cooks like a good Yankee should. It helps that her mother was also a professional cook and passed along her talent to my mom- so I had an AWESOME teacher! I didn't grow up on peach cobbler, but instead we had apple crisp. I have always loved peach cobbler, though, and this seemed the perfect opportunity to make some.
I started looking through recipes to see what I could throw together out of ingredients I had on hand. I happened across a Paula Deen recipe. Now anyone who has ever watched Paula Deen knows that she uses huge amounts of butter, cream, milk, and or cheese in just about everything! This recipe was really no different, but I saw it as a challenge. And I was in the mood to experiment. Her recipe called for 8 tablespoons of butter, I turned that into 3 tablespoons of dairy free margarine. It also called for milk, I used soy milk (of course.) I also used a total of one cup of sugar instead of the 2 called for, and added cinnamon to both the peaches and the batter. So I essentially adapted this recipe to make it dairy free (and cut out some of the calories and sugar).

4 cups peaches, peeled and sliced
1 cup sugar, divided
1/2 cup water
3 tablespoons dairy free margarine
1 1/2 cups flour
1 1/2 cups unsweetened soy milk
Ground cinnamon

Preheat the oven to 350 degrees.

1.Combine the peaches, 1/2 cup sugar, and water in a saucepan. I also added about a 1/2 teaspoon of cinnamon to the peaches. Bring to a boil and simmer for 10 minutes. Stir often to prevent sticking. Remove from the heat.

2.Put the 3 tablespoons of margarine on a baking dish. Place in oven to let margarine melt.

3.Make your batter by combining the flour, sugar, milk, and 1 teaspoon cinnamon in a bowl. Combine well and make sure there are as few lumps as possible.

4. Pour into the heated baking pan, over the melted margarine. Do not stir.

5. Spoon the peach mixture on top of the batter, making sure it evenly covers the top. Pour the remaining syrup from the peaches in as well. Sprinkle the top with cinnamon. (if desired)

6. Bake for about 40 minutes, or until the batter looks done.

Oh and here's what we got in our CSA bag this week:

Fresh peas, zucchini, yellow summer squash, eight ball squash, one ball squash, peaches, green peppers. You'll see a few more recipes this week using these veggies.
It's not too late to sign up for a CSA (Community Supported Agriculture). If you live in the Tidewater, Virginia area, Clayhill Farms has an open registration. Visit Clayhill Farms for more information.

*Recipe Adapted From Paula Deen: found Here


  1. What a funny coincidence- I just made fresh peach bar cookies that sound fairly similar! It's definitely peach season, alright. Can't go wrong as long as they're ripe. :)

  2. Absolutely! These were so juice and ripe- I made a complete mess when I was peeling them. I'd love to try those fresh peach bar cookies of yours- I bet my kids would LOVE them!