Peach cobbler is as Southern as sweet tea, so why not combine them? This winning twist on a classic is lip-smackin’ good, and it couldn’t be easier to make. Give this recipe a try for an old-fashioned dessert with new flair.
The Author Says: “”My family and I were “pickers” long before the show on the History Channel ever became popular. Yard sales and flea markets have always been a part of our family outings. Picking is such an addiction that traveling down the road and spotting a sign for a flea market is cause for an immediate U-turn and an interruption to any plans already on the docket. Taking a day trip to Mobile, Alabama, or the Mississippi Gulf Coast usually includes a trip to the local flea markets, scouting for treasures of vintage jewelry, dishwares, or linens. Amazingly, I have also discovered that they are a great source for all kinds of farm vegetables and fruits in season. In the summer, with visions of warm, crusty peach cobbler and snowy peaks of cream melting and mingling with cinnamon-sweet peaches, I never leave the market without a basket of golden ripe peaches on my arm. I can barely wait until I sink my teeth into a delicate fuzzy-skinned peach, laughing as the juicy goodness escapes in small dribbles down my chin. I try to save at least half of the basket to make sweet treats like this one.” –Whitney Miller
Sweet Tea Peach Cobbler Recipe
1 cup water
1 family-size tea bag
1 cup pure cane sugar, divided
1/8 teaspoon ground cinnamon
4 medium peaches, peeled and sliced
1/4 cup (1/2 stick or 4 Tablespoons) butter
1 cup self-rising flour
1 cup skim milk
Pinch of ground cinnamon
1 teaspoon pure vanilla extract
To make the cobbler, preheat the oven to 350 degrees F.
Bring the water and tea bag to a boil in a medium saucepan over medium-high heat. Boil for 2 minutes. Remove the tea bag and discard. Stir in 1/4 cup of the sugar until dissolved. Cook for another minute. Add the 1/8 teaspoon cinnamon and peach slices. Remove the pan from the heat and let stand for 5 minutes.
Place the butter in a 9-inch cast-iron skillet. Place in the oven to melt.
In a medium bowl combine the flour, remaining 3/4 cup sugar, milk, pinch of cinnamon, and vanilla. Pour the batter into the skillet. Using a spoon, evenly distribute the peach slices and liquid over the batter. Bake for 45 minutes or until golden brown.
Serve the peach cobbler warm with the Buttermilk Whipped Cream (recipe below).
Yield: 6 to 8 servings
Buttermilk Whipped Cream Recipe
3/4 cup heavy cream
1/4 cup low-fat buttermilk
3 Tablespoons powdered sugar
To make the whipped cream, beat the cream in a medium bowl using a hand mixer on high speed until thickened. Reduce the speed to low and add the buttermilk. Increase the speed to high and beat until soft peaks form. Beat in the powdered sugar. Use immediately.
Yield: 2 cups
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Reprinted with express permission.
