A ripe, juicy peach is one of South Carolina’s most delicious fruits, and a peach cobbler is one of the simplest desserts to make.
What is the difference between a peach cobbler and a peach pie? The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler.
Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it’s also delicious cold.
South Carolina peaches are in season from late May through August and sometimes into September. The SC Peach Council likes to call the Palmetto State the “Tastier Peach State.” In fact, South Carolina growers produce more than twice as many peaches as our neighbor to the south that calls itself the “Peach State.” (Only California grows more peaches.)
Here’s a traditional, foolproof peach cobbler recipe that turns out perfect dishes every time.
Easy Peach Cobbler
1 stick butter
1 cup all-purpose flour
1¾ cups sugar, divided
½ teaspoon salt
3 teaspoons baking powder
1 cup milk
2-3 cups peaches, peeled and sliced
Melt butter in a large, shallow casserole. Mix together flour, salt, baking powder, milk and 1 cup sugar. Pour the mixture over the melted butter. Do not stir. Combine peaches and remaining ¾ cup of sugar. Pour the peaches over the batter. Do not stir. Bake for about 45 minutes at 350 degrees. (You can also use a combination of blueberries and peaches.)
This recipe is a variation from the SC Peach Council.
Perfect SC Peach Cobbler
6 cups sliced SC peaches
1 tablespoon lemon juice
1 cup self-rising flour
1 cup sugar
6 tablespoons butter, melted
Place peaches in a baking dish and sprinkle with lemon juice. Mix the flour, sugar and egg until crumbly. Spread this mixture over the peaches. Pour melted butter over the top and bake at 375 degrees for 30-35 minutes.