Buttermilk Peach Cobbler
2 - cups fresh peaches, peeled & sliced
1 - stick butter
1 - cup self-rising flour (not all purpose)
1 -cup sugar, plus extra to sprinkle on fruit
1 - cup buttermilk
1 - teaspoon vanilla extract, optional but so good
Preheat oven to 350 degrees. Blanch the peaches so the skin removes easily then peel and slice them. (see my note below on how to blanch peaches to remove the skins) Sprinkle them with a bit of sugar and set aside. Place a stick of butter in a square glass dish or a casserole dish of equivalent size. Place in the oven and let it melt while the oven is preheating. Meanwhile, stir by hand the self-rising flour, sugar, and buttermilk. Stir it well, but it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish. You should completely cover the bottom of the dish with the fruit. Then pour the batter on top of the fruit, making sure to pour it evenly around the dish. Don’t forget the corners! Bake for about 30-40 minutes, or until the top is a golden brown. Serve warm with vanilla ice cream or fresh whipping cream
Prep Time 15 Minutes Cook Time 35 Minutes Servings 6
How to blanch peaches:
To blanch the peaches start by boiling a pot of water, the size of the pot will depend on the number of peaches you have to prepare. Cut a notch or a X at the top of each peach the drop whole peaches into the rapidly boiling water, making sure they are completely submerged.
After about 3 - 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. you can slice and remove them from the pit.