Simple Batter Peach Cobbler

Simple Batter Peach Cobbler So often we focus on the destination so much that we forget to enjoy the journey…Today purpose to take pleasure in the simple things. ~ Unknown Author

Simple Batter Peach Cobbler I love simple and nothing could be easier that my Simple Batter Peach Cobbler.  Fresh peaches, whole white wheat flour, raw sugar and cream make up the bulk of the recipe. A lovely treat to enjoy when peaches are in season. If you are fortunate to have extra peaches be sure to freeze a few. That way you can enjoy this delicious dessert long after the peaches have come and gone.

Simple Batter Peach Cobbler

Simple Batter Peach Cobbler

Simple Batter Peach Cobbler

4.8 from 4 reviews
Simple Batter Peach Cobbler
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • ¾ cup whole white wheat flour (if using white flour, omit ¼ cup milk)
  • ¾ cup raw sugar, plus 1 tbsp for sprinkling
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¾ cup cream or half and half
  • ¼ milk
  • 3 cups peeled and sliced peaches
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter and pour into a 9-inch round baking dish. Swirl butter to coat pan.
  3. In a medium sized bowl, stir together flour, ¾ cup sugar, baking powder, salt and cinnamon.
  4. Add cream and milk to dry ingredients, stirring to combine.
  5. Pour batter into baking dish. (Batter may be thin, that's as it should be.)
  6. Arrange peaches on top of batter.
  7. Sprinkle peaches with 1 tbsp raw sugar.
  8. Bake for 45 to 50 minutes or until batter has set and the top is browned.
  9. Serve warm.

 Recipe adapted from Peach Batter Cobbler: 

Grow a Good Life: Green Thumb Thursday *Living Well Spending Less: *Thrifty Thursday *Organized 31: Inspire Us Thursday   *Juggling Real food and Real Life: Let’s Get Real  *The Deliberate Mom: Shine Blog Hop * Nancherrow: Fridays unfolded * It’s Your Life: Real Food Friday  *Kitchen Dreaming: The Weekend Social *Snippets of Inspiration: Weekend Wind Down Link Party *Natasha in Oz: Say G’Day *Recipes: Savoring Saturdays*Oh My Heartsie Girl: Weekends Are Fun Party *Sadie Season Goods: Snickerdoodle Sunday *My Pinterventures: Merry Monday Link Party  *Yesterfood: Treasure Box Tuesday * April J Harris: Hearth and Soul Blog Hop * Lou Lou Girls: Lou Lou Girls *The Ultimate Linky: Wonderful Wednesday Blog Hop *Creative K Kids: Tasty Tuesdays *Savvy Southerner: Wow Us Wednesday’s *My Paper Craze: Creative Spark *Pebbles and Piggytails: Saturday Dishes

Simple Batter Peach Cobbler shared with:Cooking Thin With Chef Kathleen: 200 Easy Recipes f or Healthy Weight Loss (afiliate link)

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Preserve the Harvest: Peach Basil Caramelized Onion Preserves

Peaches and Cream Cheesecake PRESERVE THE HARVEST SERIES: LET’S TALK PEACHES

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…peaches and Peach Basil Caramelized Onion Preserves.

Preserve the Harvest: Peaches LET’S TALK PEACHES

When to Buy Peaches

Peaches are a summer seasonal fruit that are at their peak from mid June to mid September depending on the region you live in. Warmer climates like California, Georgia and South Carolina’s season starts earlier. Idaho, Washington and other Northwest states season starts a little later and extends further into September.

Where to Buy Peaches

When buying peaches it is best to buy local. The best tasting peaches are those that have not been picked too early. This is harder to find in grocery stores where peaches have had to travel hundred of miles before reaching the store. Out of necessity peaches are picked early to ensure they make it to the market  before ripening. Once peaches have been picked, they will soften but the sugar content remains the same as when the peaches were first harvested. The longer they are on the tree the sweeter and juicier they become. 

How To Choose Peaches

Choose peaches that are firm but yield to gentle pressure. Peaches bruise easily so hold them firmly in the palm of your hand to test, not with your fingers. Great peaches have a pleasant peachy aroma. Avoid peaches with a green cast. They were picked too early and may soften but taste will be greatly affected.

Storing Peaches

Store ripe peaches in the refrigerator and eat within a few days of storing for best flavor. Unripened peaches should be stored at room temperature. Be sure to pay close attention. Peaches can go from ripe to rotten very quickly. Once peach has begun to soften and becomes fragrant it’s time to eat it or put it into the refrigerator. If you have purchased peaches that are very firm and want to hasten the ripening, place the peaches in a paper bag with a banana. Place a few holes in the bag to provide plenty of ventilation. Check often and place in the refrigerator when peaches soften.

Preserve the Harvest: Peach Basil Caramelized Onion Preserves Preserving Peaches

Peaches lend themselves well to canning, freezing and jams and jellies of all kinds. When canning or freezing it is best to use blemish free, firm peaches. To remove skin easily from peaches place peach in boiling water for 30 to 45 seconds, remove and plunge into cold water. Skins should easily slip away from the peach. Cool slightly before cutting to help retain as much juice from the peach as possible.  For more information on how to freeze and can peaches see a few of my favorite links below.

How to Make Homemade Frozen Peaches, Nectarines, Apricots, Plums, Figs, Nectarines and Cherries

How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries

PEACH BASIL CARAMELIZED ONION PRESERVES

I love the fresh summery taste of peaches in the peach basil caramelized onion preserves. The basil, peach and sweet onion blend together in one harmonious burst of flavor. I literally could open a jar and eat it with a spoon until every last bit disappeared. Try it spread over a softened cheese with crackers, baked in a tart for a savory treat, or spooned over a pork loin to fancy up an entree with little effort. 

SUPPLIES YOU WILL NEED

The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.

5.0 from 3 reviews
Peach Basil Caramelized Onion Preserves
 
Ingredients
  • 10 medium peaches, peeled and sliced into 8ths
  • ¼ cup water
  • 1 large sweet onion, sliced ¼ inch thick
  • 16 leaves of basil,cut into thin ribbons
  • 6½ cups raw sugar
  • 2 tsps sea salt
  • ¼ tsp pepper
  • 2 tbsp lemon
  • 1 tbsp grapeseed oil
Instructions
  1. Heat grapeseed oil in large nonstick skillet over med. high heat.
  2. Add onion slices and cook, stirring occasionally until onions begin to soften and color. Reduce heat to low and continue to stir to prevent sticking while preparing peaches.
  3. Place peaches and ¼ cup water into large sauce pan. Bring to a boil, reduce heat and simmer for 10 minutes until peaches have softened.
  4. Add raw sugar, caramelized onions, sea salt , pepper, lemon, and basil to peaches.
  5. Return peaches to a low boil and stir until sugar has dissolved.
  6. Allow peaches to continue to boil until thickened. (about 30 to 45 minutes depending on water content of peaches)
  7. Once thickened remove from heat, fill sterilized pint jars leaving ½ inch headspace.
  8. Wipe rim of canning jar and apply lid and band.
  9. Process in hot water bath for 10 - 15 minutes depending on elevation.or place preserves in refrigerator.
  10. Makes about 4 pints.

Recipe adapted from the cookbook Homegrown Pure and Simple: Great Healthy Food from Garden to Table (afiliate link) by Michel Nischan: Summer Peach and Caramelized Onion Jam 

Peach Basil Caramelized Onion Preserves shared with:

God’s Growing Garden: Tuesday’s With a Twist *Create With Joy: Wordless Wednesday  *Creative K Kids: Tasty Tuesdays **Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *Hot Mama’s Kitchen: The Yuck Stops Here *Yesterfood: Treasure Box Tuesday *The Paper Craze: Creative Spark * The Cookie Puzzle: Party in Your PJ’s  *A Savory Feast: Humpday Happenings *Gingerly Made: Show and Tell *Lambert’s Lately: Create it Thursday *Sweet Haute La Dolce Vita *Grow a Good Life: Green Thumb Thursday *Living Well Spending Less: *Thrifty Thursday *Organized 31: Inspire Us Thursday   *Juggling Real food and Real Life: Let’s Get Real  *Nancherrow: Fridays unfolded *It’s Your Life: Real Food Friday *Kitchen Dreaming: The Weekend Social *Snippets of Inspiration: Weekend Wind Down Link Party *Natasha in Oz: Say G’Day *Recipes: Savoring Saturdays *Sadie Season Goods: Snickerdoodle Sunday

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.