Peach/Nectarine Cobbler – True Southern Hospitality

Nectarine CobblerI 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 topNectarine Cobbler
  • Serve hot or warmNectarine Cobbler Close Up


Inspiration for this recipe- The Dallas Morning News 2004 – source Sharon Hudgins

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