It is not summer without peaches. It’s just not. Studies have shown. I couldn’t tell you where these studies have been performed, so you’ll just have to take my word for it! Right now the peaches are here are simply glorious. And thank goodness, because I can feel Fall’s imminent arrival on the horizon and I’m just not ready to let this summer go. Thank God for our public market full of all these gorgeous peaches and the pure happiness that is Peach Cobbler.
Growing up, a happy family picnic in August was never complete without my Grandma Eve’s Peach Cobbler. Biting into it, you could taste the love that was put into making it; from peeling every peach to mixing the dough. The great thing is, this dish is actually super simple to assemble. Honestly, the hardest part was peeling the peaches and even that was super quick and easy.
As we all know, I am all about simple food with simple ingredients. While I could never turn down labor-intensive dishes made from scratch, life is busy. I’m just not in a season of life where I can concern myself with always making everything from scratch. So when I come across a delicious recipe like this which makes my life a little easier by using Bisquick, you can bet I will jump on that train. Especially because the results are consistently amazing.
The perfectly ripe peaches that are available at our local public market really don’t need much to make them sing. A little cinnamon and sugar highlight the the natural sweetness of the peaches. A squirt lemon juice adds a lovely brightness. The dollops of dough brown up beautifully in only twenty minutes and are light and fluffy as a feather.
I took some liberties with this recipe. I didn’t change any ingredients because they’re perfect, but this originally had three cups of peaches instead of four. Additionally, I doubled the dough recipe. I did all of this because the recipe just felt very much out of proportion. There were not enough peaches to fill the pan and hardly any dough to begin with. This recipe calls for a 10 inch pan or a 9 x 13 pan. I used a 9 x 9 pan and it worked out fine, though I think the amounts I used are better suited for the 10 inch pan (I’m kicking myself for not using my cast iron pan). My mom says that she doesn’t actually measure the peach mixture, just eyeballs it based on the amount of people she’s cooking for and the doubles or triples the dough recipe accordingly.
Source: Eve Repp
- 6-7 cups of skinned, sliced peaches
- A squirt of lemon juice
- 1/2 a cup of sugar
- 1/2 tsp. of cinnamon
- 1/2 cup of water
- 1 Tbsp. of cornstarch
- 2 cups of Bisquick
- 2 Tbsp. of sugar
- 1/2 cup of milk
- 1/2 cup of sour cream
Preheat your over to 425 degrees.
In a pot over medium heat, mix together the peaches, lemon juice, sugar, cinnamon and water. Bring to a boil.
Once boiling, add the cornstarch. After a few minutes when the mixture thickens, turn off the heat and let it sit.
In a different bowl, mix all dough ingredients until well incorporated (it will be sticky).
Grease your pan and if your peaches aren’t still hot, reheat them.
Place the peaches in the pan and then drop dollops on top of the peach mixture.
Bake for 20 minutes. Enjoy!
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