Did you know The World’s Largest Peach Cobbler is made every year in Georgia? The cobbler measures 11 feet by 5 feet. We have prepared a peach cobbler recipe for your own indulgences. (If you want to challenge those Georgians, quadruple this recipe eighty times over.)
Most peach cobbler recipes call for cups of added sugar, we decided to go without. Since the peaches bring their own sweetness (and we top it off with vanilla ice cream) there is really no need for extra sugar.
Prep time depends on if you use fresh or canned peaches.
Approximately 1 hour cook time, 20 minutes of prep and 40 minutes of baking. Yields 8 servings.
4 cups fresh peach chunks (or as many as you can cram in)
1 cup all-purpose flour
1 cup milk (or nut milk)
1/2 cup unsalted butter (or coconut oil)
1 tablespoon baking powder
1 tablespoon lemon juice
Pinch of salt
Pinch of ground cinnamon
Drizzle of maple syrup
Scoop of vanilla ice cream
Preheat the oven to 375°. To peel the peaches, place them in a large pot of boiling water for 10-20 seconds or until the skins split. Remove with a slotted spoon. Immediately place in an ice-water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily come off, and cut into slices.
Melt butter (or coconut oil) in a 13×9-inch baking dish. This recipe can be made in several breadths of pans, so no sweat on which you choose. In a bowl, combine flour, baking powder, and salt. Then add milk and maple syrup, stirring just until dry ingredients are moistened. Pour batter into your buttered/oiled pan (do not stir).
In a pot over high heat, bring peach slices, cinnamon, and lemon juice to a boil stirring constantly. After a few minutes, pour over batter (do not stir). Bake for 40 to 45 minutes or until golden brown. Let sit for several minutes so that the juices have time to settle. Plate with a scoop of vanilla ice cream and enjoy!