I loooooooovvvvveeeee southern food. I lived in Florida for 18 months, and that’s the closest I’ve come to living in The South. But as I’ve been digging around in my family history, I’ve discovered that I come from strong Southern roots. That must be why a big plate of biscuits and gravy solves my worries and I feel like I can breathe better and life is brighter when I visit Tennessee.
When I lived in Florida, I befriended an older woman who was raised in Georgia. Her family went back generations upon generations in Georgia. She made this recipe for me and I was hooked. I had never had a peach dessert that I liked, I’m a fresh peach kind of gal, I’m not a fan of peach pie or peaches on ice cream, but I loved her recipe. Her recipe actually used canned peaches, so I adapted for fresh peaches, since we don’t consume corn syrup. On a whim, I decided to add fresh raspberries, and Oh. My. Goodness: this has become our family’s absolute favorite summer dessert. This is not the kind of cobbler with a crumby topping, It’s the Southern style type with a doughy cake-like goodness mixed amongst the sweet fruit. I sprinkle mine with sanding sugar. You can use any coarse sugar, like sugar-in-the-raw, or turbanido sugar. Sucanat might be a little too overwhelming.
This is best served warm, within 30 minutes of baking. It tastes good cold for breakfast the next day, not that you’ll have any left. You could easily double this recipe and use a 9×13 pan if you are serving a crowd.
SOUTHERN PEACH AND RASPBERRY COBBLER
3 cups fresh peaches, pitted, peeled and sliced
1 TBS lemon juice
6 oz fresh raspberries, rinsed
1/2 cup sugar
6 TBS salted butter, melted
3/4 cup milk
1 cup flour
1 cup sugar
2 tsp baking powder
sanding sugar or coarse sugar
In a bowl, combine peaches and lemon juice. Stir until peaches are coated. Add raspberries and 1/2 cup sugar and stir gently. Let sit at room temperature for 20-30 minutes, until you have at least a cup of natural juices.
Preheat oven to 325 degrees. In a square baking dish, or a 2 qt dish, pour melted butter. In a mixing bowl, whisk together milk, flour, sugar and baking powder, just until mixed. Pour batter over melted butter. DO NOT STIR TOGETHER!!! On top of batter, dump fruit and juices. DO NOT STIR TOGETHER!!! Seriously. Don’t do it.
Bake in oven for 45-50 minutes, or until light brown. Sprinkle coarse sugar on top and bake an additional 10 minutes. Serve warm.
ALLERGY alert: To make this dairy-free or vegan, sub an alternative milk. Almond milk or coconut milk would be tasty choices. Sub a dairy-free margarine or coconut oil for the butter. If using coconut oil, add 1/4 tsp of salt. For gluten-free, use a gluten-free flour mixture for baking.