The {Best} Peach Cobbler

In the summer of 2007, my family and I traveled down to Hilton Head Island for a week at the beach. It was tradition for my mom to make her absolutely delicious peach cobbler. Well, this was the summer I would first dabble in ‘light’ baking….well, any baking for that matter!

So, we had a CrAzY amount of local peaches that picked up on the way to the beach. And what do you do with oodles and oodles of peaches!?!? Make lots and lots of peach cobbler, of course!

I challenged my mom to a bake off. She would bake her delicious peach cobbler and I would make mine (found in that July issue of Cooking Light magazine). Then, we’d have the whole entire family taste them both and decide for themselves which one they liked best.

Well, we didn’t have the greatest of blind taste testing methods, but it was the best version of a Throwdown with Bobby Flay as we could get! We just had to trust that they weren’t going to judge mine badly because they new it was ‘healthier’.

So, to my very happy surprise, they liked both equally and said that they could live with eating my version from now on if they had to eat healthier. Well, we all know what that means. You can just eat twice as much!!! Hahaha! Just kidding.

Anyway, I hope you enjoy this great dessert! It’s definitely a summer family tradition here in South Carolina!

Oh, and it’s a requirement to have it with a scoop of vanilla frozen yogurt (or ice cream..Oooo…or vanilla homemade ice cream!).

The {Best} Peach Cobbler

adapted from Cooking Light Magazine July 2007

Ingredients

• 2-3 cups of peeled and sliced ripe peaches (about 7-8 small peaches)
• juice of half of a lemon
• 1/2 teaspoon vanilla extract
• 6 tablespoons unsalted butter
• 1 1/4 cups unbleached all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• dash of salt
• 1 cup skim milk
• 1/2 teaspoon vanilla extract
• 1/4 cup turbinado sugar (sugar in the raw)

How-To

1. Preheat the oven to 350°F.
2. Place the butter in an 8 inch square baking dish.
3. Stick the butter in the oven to melt.
4. Once melted take the butter out.
5. But, while the butter is in the oven, in a small bowl combine the peach slices, lemon juice and 1/2 teaspoon vanilla extract. Set aside.
6. In larger bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
7. Whisk in the milk and vanilla extract.
8. Pour the liquid over the flour mixture and stir together. Don’t over mix.
9. Pour the batter onto the butter in the baking dish.
10. Spoon the peaches evenly over the batter.
11. Bake for 40 minutes.
12. Sprinkle the top with the turbinado sugar and bake for another 15 minutes until golden brown.
13. Serve hot with vanilla frozen yogurt!