Nathalie Dupree's New Southern Cooking (c1986)-- one of my favorite Southern cooks and a great lady. |
Sweet perfection--from my peach tree. |
The only thing in the kitchen I found to teach Beek was how to make homemade corn tortilla chips, bean and cheese nachos, and chile rellenos. He was an excellent helper; always there to pit the peaches, peel and core the apples, or drive back to the store when I forgot something! Sometimes it took him hours and a few stores before he found his way back; but he never failed to show up with what you had asked for, along with ten different versions that "might" work, just in case. Typical male--right?
One of my only contributions to Beek's repertoire--bean and cheese nachos on homemade chips. |
Poor little squirrels and birds.....but lucky me! |
The aroma of ripe peaches fills the kitchen each June. |
Come visit in the summer and dessert is usually warm peach cobbler and Blue Bell vanilla bean ice cream. |
I wrote this brief note in the cookbook many years ago--a sweet memory of a wonderful day. |
Enjoy!
Peach Cobbler
from Nathalie Dupree's Southern Cooking
serves 8
1 cup all-purpose soft-wheat flour*
1 1/2 teaspoons baking power
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups peaches, peeled and sliced, juices
reserved
Preheat oven to 350°F.
Put butter in a 9" x 13" ovenproof serving dish and place in the oven to melt.**
Mix
together the flour, baking powder, and salt in a bowl and stir in the
milk and sugar to make a smooth batter. Remove the hot dish from the oven and pour in the batter. Spoon the peaches and then the juices evenly
over the batter. (If your peaches were frozen don't add all of the juices or your cobbler will be soggy--my experience. Not a problem with fresh peaches though.)
Place the dish back in the oven and bake until the
batter is browned and has risen up and around the fruit, about 30-45
minutes.
Serve warm with ice cream (Blue Bell's Peach ice cream if you can find it!).
*Use White Lily Flour if available, for best results--this is a true Southern soft winter-wheat flour. Ordinary all-purpose flour is a hard summer-wheat or blended flour. If you don't have access locally, you can order or find out where to purchase through White Lily Foods (www.whitelilyfoods.com).
If that isn't an option, Natalie suggests in her book that you substitute one part all-purpose to one part cake flour for the soft-wheat flour she calls for in the recipe. I have used both White Lily and the substitution blend. The White Lily makes a lighter dessert, but both are good.
If that isn't an option, Natalie suggests in her book that you substitute one part all-purpose to one part cake flour for the soft-wheat flour she calls for in the recipe. I have used both White Lily and the substitution blend. The White Lily makes a lighter dessert, but both are good.
**Be sure to use a 9x13 Pyrex pan or the cobbler will overflow--I made that mistake once.
I have been making this wonderful dessert since I saw Natalie Dupree at Riches in Atlanta 40 or more years ago when I bought the book. There is always requests for two or more pies. Don't they get tired of peach?!? NOOO!!!
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