Rosemary Peach Cobbler
Today, I’m sharing an easy recipe with you that is delicious any time of year. In my world, this is true comfort food. It brings back precious memories of my grandmother’s luscious desserts. Mema was one heck of a cook and baker!
Recently, we had a little get-together at the beach. My sisters-in-law brought the hotdogs, brats, fixings, and chips. I was in charge of dessert.
My hubby and I both had the same treat in mind - peach cobbler with (or without) old-fashioned vanilla ice cream. Yum!!! Hubby chose “with”, and I chose “without.” Though, I did enjoy some ice cream after I finished my cobbler!
While some cobblers are sugary sweet, this gem doesn’t overdo the sugar. The subtle hints of rosemary and cinnamon bring out more of the peachy flavor, while the use of almond milk instead of regular milk helps just a bit with calorie consumption. Speaking of calories, the pesky little things, this recipe serves 10 at approximately 284 calories per serving.
Although this yummy pan of goodness takes 50 minutes to an hour to bake, it’s fairly easy to put together and very much worth the wait!
¼ cup butter
1 ½ cups sugar, divided (¾ cup for fruit and ¾ cup for dough)
7 cups peaches (fresh is best, but frozen fruit may be substituted)
2 tsp lime juice
1 tsp cinnamon (optional)
1 tsp fresh chopped rosemary (optional)
1 ¼ cup unsweetened vanilla almond milk
1 1/2 cups all-purpose flour
Pinch of salt
2 tsp baking powder
1 tsp baking soda
First, coat a 9x11 casserole dish with non-stick spray, add the melted butter, and set aside.
Next, you’ll need seven cups of juicy, fresh peaches. Six large peaches equalled seven cups for me. Frozen peaches work as well, but they’re usually not as tasty and sweet as our flavorful Texas peaches, in my humble opinion, so you might want to add a bit more sugar to the recipe when using frozen fruit. Also, I do not peel the peaches for this recipe. The long bake time takes care of any peach fuzz texture aversion you may have.
Cut up the peaches and put them into a medium-size bowl. Add ¾ cups sugar, lime juice, cinnamon, and fresh minced rosemary to the bowl. Give it a good stir, and leave the peaches to macerate while you mix up the crust.
Macerate just means that the fruit softens in the sugar and spices, letting go of some of their juices. This does not require experience or baking skills, so don’t be intimidated by the word!
Grab another bowl, and mix together the remaining sugar, all-purpose flour, salt, baking powder and baking soda. Add the almond milk, and whisk to combine. Your mixture does not need to be completely smooth.
Pour the flour mixture over the melted butter in your casserole dish, and spoon the peaches on top of the crust mixture. Don’t forget to add every last drop of the peach juice! I always sprinkle a teaspoon or two of sugar on top, but it’s totally optional.
Now, comes the hard part… being patient while this beauty bakes! After about 30 minutes your kitchen will be filled with the aroma of peach cobbler, just adding to the anticipation of your first bite!
When the interminably long baking time is complete, remove this beauty from the oven and let her rest for at least 10 minutes. Her bubbling will slowly subside and she will settle into herself in preparation for transfer from the casserole dish to your bowl. Comfort food and contentment at its best!
Enjoy making (and devouring) your own peach cobbler, and remember, kindness has the power to change the world!
*Not sure if your cobbler is thoroughly baked? I know mine is done when I push on the crust and it’s firm and golden brown. You can also place a cooking thermometer in the center of your cobbler. When it reaches 200 degrees, it’s done!