Peachy Keen

July 6, 2012

georgia peaches

Does it get much better than fresh peaches?

Fresh peaches are one of my favorite things to eat in the summer, and with so many local peach stands near Athens it makes it easy to find reasons to bake peach desserts for people.  My great grandmother Mama Hattie created the ultimate peach cobbler recipe back in the day, and as promised I am going to share that with y’all.  For this recipe I used fresh peaches from Thomas Orchards in Watkinsville, Georgia.


Slice peaches and put in a large pot on stove. Put as much sugar as you want to sweeten. Cover peaches in water- add more than enough to cover. This makes the juice.) Cook peaches until soft.  Then mix tablespoon of flour and half cup of water until smooth and mix with peaches to thicken.  Not to thick, still want it to be juicy.  Grease bottom of pyrex dish.

Dough: Hamrick Biscuit Recipe
2 c. self-rising flour (White Lily)
2 heaping Tbsp. Crisco
Melt Crisco in baking pan in 425 degree F. oven.  In mixing bowl add buttermilk to flour until barely moistened.
Roll it out thin and cut four 3inch wide strips to outline the inside of the bottom of Pyrex dish.  Pour peach mixture in dish and dot with butter.
Cut the rest of the dough in 3inch wide strips and cover peaches. Dot top of pie with butter and sprinkle with sugar.
Bake at 350 degrees until brown.
Sounds good right?  Soooo yummy!  However if you are in a time crunch my grandmother taught us the best short cut recipe.
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)
Turn oven to 375°F.Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.
Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.
And voila!  Serve with Blue Bell’s Homemade Vanilla and you have the ultimate Southern dessert!
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