Sweet Georgia and Humble Pie

The humble pie is for me because, well, he did it again. We had our greatest number of hits for ChefDad’s post last night. (Although I am suspicious that he was driving up the hits from his computer. 😉 ) I just hope all of this success doesn’t go to his head, but who am I kidding – it wasn’t his modesty that first attracted me some 14 years ago. In all seriousness, even I enjoyed yesterday’s post and I think dad’s earned the keys to the blog controls every now and again. But for now back to the Peach State – and back to dessert!

While we didn’t make a pie tonight – it was close. Georgia being our state for this week, we knew we had to make something with peaches. How could we not?! So today, for my dad, and for Miss A who was not fond of the shrimp and grits, we made a Georgia Peach Cobbler. We adapted this particular recipe from the one found over at Vintage Victuals, mostly because it sounded delicious and easy. Really – very easy.

We started with about 10 fresh peaches.

We peeled the peaches and sliced them using an apple corer (which made the process much faster). We then placed them in a measuring cup and when we reached 4 cups of peaches we added 1/2 cup of white sugar.

We covered the peaches and put them back in the fridge for a few hours until the juices were good and runny. This part of the prep was really the most involved it got – peeling and slicing. As Mr. N would say, “Easy peasy.”

After the peaches were juicy, we preheated the oven to 350F and placed a 9″x13″ baking dish in the oven with a stick of butter to melt as the oven warmed up. 

In the meantime, Miss A got to work with her pastry blender. She combined the flour, sugars, salt and baking powder.

Next Miss A added the milk and vanilla and we stirred it together until it formed a smooth batter.

Now to wrap it up – we took the baking dish out of the oven and poured the batter over the butter. No stirring is necessary – in fact you shouldn’t stir this at all.

Next we took the peaches from the fridge, added them over the batter and sprinkled with cinnamon. Again there is no stirring.

The cobbler then goes directly into the oven. We baked ours for about 40 minutes when the batter was set and the crust, golden brown.

I couldn’t believe how easy this dish was and that it actually turned out well. I have to admit I was skeptical of not stirring the ingredients, but the pastry bakes right up over the peaches and voila!

Our Georgia Peach Cobbler was a big hit. Probably the best new dessert that we’ve made yet. It easily got 4 spoons from all of us – especially Miss A. She said it was really, really good; so I think we’ve restored her faith in the South again.

We brought the cobbler to my mom’s this evening and when we left there was one piece left. Knowing my dad, it won’t last the night. If you like peaches – heck, even if you’re not a big fan of peaches like me – this is wonderful, and best served hot with vanilla ice cream!

Print this recipe: Georgia Peach Cobbler

27 thoughts on “Sweet Georgia and Humble Pie

    • ChefMom says:

      Thank you! It was delicious and so easy that I know we’ll be making it again. The vanilla ice cream is a must too. 😉 Thanks for visiting and commenting.

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  1. Kay aka Babygirl says:

    I just wanted to let you know that you are a Genuine Blogger. Celebrate your blog, as it is comes across to the reader as heartfelt and genuine. There are no rules with this honor. Accept it and relish in the thought that your blog is “award worthy” without having any strings attached. If you choose to give this award to a deserving fellow blogger, please do so with no “rules.” Award it to someone for his or her genuineness in blogging. Free and clear.
    Kay aka Babygirl – Pure Complex

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  2. Kay aka Babygirl says:

    I really miss eating Peach Cobbler. My grandmother could make a mean one but unfortunately I am allergic to peaches.. I know.. sad. But I can say your recipe is really close to being authentic to southern women recipes. I am going to give you an ‘Honorary Southern Woman” title before long girl :). And ChefDad did an amazing job at the controls.

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    • ChefMom says:

      Now that is a huge compliment! 😉 Thanks Kay! I forgot that you were allergic to peaches – no worries. My grandma said that this dish works well with other fruit too. I’m thinking apples would be divine! And it would still work with ice cream too – so that’s a bonus. Have a great weekend!

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  3. Mary says:

    Wow, what a fabulous idea! it’s sort of upside down but comes out the right way up !!?! Looks absolutley delicious, I am Definitely going to try this one. Love the picture of your little helpers – so adorable!
    Have a lovely weekend
    Mary

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    • ChefMom says:

      Crazy isn’t it?! I totally wanted to stir this stuff too. It went against all of my instincts, but it turned out fabulous. And I can’t stress how easy it is! My grandma said that it will work well with other fruits too. So now she has me thinking…Mmmmm. Have a great weekend Mary!

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  4. Sue says:

    Oh my gosh this sounds so good. Richard and I go to the farmers market twice a week in the summer just to get fresh southern il peaches. I love everyone’s comments too. Who knew sticks of butter didn’t exist everywhere! My fridge must always be stocked with them!!

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    • ChefMom says:

      This was seriously so easy! And good. My grandma recommended nutmeg for next time with the peaches. It’s funny – my gut kept telling me to use nutmeg, but all of the peach cobbler recipes just had cinnamon, so I thought I was nuts. I should know better – always go with the gut!

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  5. sallybr says:

    When my husband wrote a full blog article for me on “Avocados Three Ways”, he also got so many hits, I was a little jealous 🙂

    Oh, well – I guess our guys are good on many levels, so nothing to complain abuot!

    LOVE the photo of Miss A with the mixer – that expression in her face gotta be the most adorable ever!

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    • Lisa {Smart Food and Fit} says:

      I’ll keep that in mind Sally, maybe I should have my husband write a blog post. He’s been helping me with packing the kids school lunches. I think that would be a great post for him, then we’ll see what happens to the blog traffic. 🙂

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    • ChefMom says:

      LOL! I have to say it was fun to turn over the controls for the night. I think hubby enjoyed it too. 🙂 And I have to give him credit – he’s the one that’s gotten me into food and cooking over the years. He’s probably the best cook in the house (but don’t tell him I said that!). But you’re absolutely right Sally – nothing to complain about – in fact all the more to love. 😉

      Miss A was a hoot! I got that expression after I asked her why she looked so serious. She said, “I’m not serious.” LOL.

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  6. Rufus' Food and Spirits Guide says:

    First off the recipe looks wonderful. I love fresh peaches. Second off, I spotted some funny wording that may explain yesterday’s spike, yes the recipe was great. But a closer inspection found the following words lady … gaga… cute… dog… free … pony. How do you compete with that?

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  7. Lisa {Smart Food and Fit} says:

    We love peaches! I can’t wait for the fresh Georgia peaches at our grocery stores or famer’s market; though I’m sure I could always us frozen peaches too. What’s even better about this dessert is that you served it with ice cream. I am totally hungry now!
    I don’t know how you do it baking all the yummy desserts and stay so slim. 🙂

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    • ChefMom says:

      You know I’ve never really been a farmer’s market shopper, but I was just saying the other day we need to find one and start hitting them up each week. I think the kids would enjoy it too. I tell ya though – this blogging thing (especially desserts) has required me to adjust my workout routine. 😉 I read on another blog (can’t remember which one, but I can’t take credit for the originality of this statement): Will work (-out) for food. Loved it! That’s about right. 😉

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  8. Charles says:

    Peaches… yummy! They’re so good, I can’t understand how anyone could not be a fan! Love the photos, and I learnt something too – I didn’t realise that a “stick of butter” was literally a stick (we don’t have sticks of butter in Europe). How are they sold? One by one, or…?

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    • ChefMom says:

      Wow! No sticks of butter! Basically they come in little rectangles wrapped in paper. They’re usually four sticks to a box. Each stick is 1/2 cup of butter. They also have butter substitutes and margarines in stick form too. I never really thought of them not existing. They’re a staple around here – especially for baking and corn on the cob! I have to say though my favorite “new-ish” thing is sticks of shortening. It’s so much easier than measuring it out of those tubs – and so much less messy. There are few things I hate more than shortening on my hands. Ick!

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      • Charles says:

        Wow, how funny it can be so different – our butter looks like this, and we have various butter substitutes, margarines etc too, but although you can get half-size packets, it’s always sold in “bulk” like that, so we need to measure it ourselves – I can understand my confusion at US recipes now when they call for “2 sticks of Butter” – I’m always like “ehm, ok, anyone know what that is in grams? :D”

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        • ChefMom says:

          If I had to try and figure out metrics without the internet I’d be so lost! Funny how that works – we learn so much from the internet, and yet it also makes it so we don’t have to learn as much! 😉

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