I grew up in Texas; I’m a Southerner. Regardless of the fact that both my parents were Australia or that I myself have been in Australia for over 8 years, you just can’t take the South out of the girl.
What does it mean to be a Southern girl? A penchant for all things monogrammed, a belief that chivalry isn’t dead and of course a love of cobbler.
This recipe is genuine Southern and an absolute cracker!
Traditional Southern Peach/Nectarine Cobbler
- 6 Fresh Peaches/Nectarines ( peeled and sliced) or 3C Canned Peaches (sliced and drained) *Also works great with a mixture of fruit – add a few berries for colour
- 1 1/4C Sugar (divided use)
- 1Tbsp Lemon Juice
- 1/4tsp Cinnamon
- 3Tbsp Butter
- 3/4C Flour
- 1 1/2tsp Baking Powder
- 1/4tsp Salt
- 1-2tsp Vanilla
- 3/4C Milk
- Combine fruit, 3/4C sugar, lemon juice and cinnamon
- Put butter into a heavy square baking dish (I used my handy square Pyrex). Place the pan in a cold oven and turn the oven to 200C (400F)
- Whilst the oven is heating and the butter is melting stir together flour, baking powder, salt and remaining 1/2C sugar.
- Stir vanilla into milk, then add liquid mix to the flour, stirring only until just blended (do not over beat)
- Carefully remove baking dish from oven
- Pour batter into hot dish over the melted butter
- Spoon fruit mixture with any juices over the batter
- Bake for 30-40 minutes or until the top is golden brown
- During baking the batter will rise to the top
- Serve hot or warm
Inspiration for this recipe- The Dallas Morning News 2004 – source Sharon Hudgins