Fresh Peach Cobbler

When there are a plethora of fresh peaches available, Brenda highly recommends making this peach cobbler.

This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic.

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Fresh Peach Cobbler

Step 1: Peaches

Remove the skins & slice:

8-10 fresh peaches

To make ~4 cups. Sprinkle with:

1/4 cup sugar

Fold together, set aside.

Step 2: Cake batter

In the bowl of a stand mixer, sift together:

1 1/4 cup flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Set to low speed until combined. Add:

1/2 cup butter, softened

Mix on low speed to cut in butter. Then add:

1 egg

1/2 cup sour cream

2 Tbsp milk

1 tsp vanilla

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Step 3: Assemble

To a 13”x9” baking dish, add:

Sugared peaches, including juice (Step 1)

Dollop over the top:

Cake batter (Step 2)

Spread evenly, and then sprinkle evenly over the batter:

1 - 2 Tbsp sugar

Step 4: Bake & serve

Bake at 350F for 30 minutes or until cake tests done.

Serve warm.

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Brenda’s tips:

• Serving size: one 13”x9”

• No fresh peaches? Substitute 1 quart or 2 (15 oz) cans of peaches

• This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic

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Window to B’s kitchen…

Peach Ice Cream

Peach Ice Cream

Step 1: Prepare 3 to 5 peaches:

• wash

• peel (Optional. Brenda peels off the fruit's skin.)

• dice (3/8" cubes), to make:

1 1/2 cups diced peaches

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with peach liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup peach juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Window to B’s kitchen…