Georgia Peach Cobbler

A genuine Georgia Peach Cobbler courtesy of club member Tonya Bothe, a genuine Georgia Peach.

Ingredients

• Self Rising Flour  ·  1 cup 
• Milk  ·  1 cup 
• Vanilla flavoring  ·  1 tablespoon 
• Butter  ·  1 stick 
• Cornstarch  ·  2 tablespoons 
• Cinnamon Quills (ground)  ·  1/4 teaspoon 
• Nutmeg (ground)  ·  1/4 teaspoon 
• Lemon Myrtle Leaf (ground)  ·  1/4 teaspoon 
• Vanilla Bean Sugar  ·  1.5 cup 
• Vanilla Bean Powder  ·  1 tablespoon 

Instructions

Tonya not only gave us this home recipe but backed it up with a box of Georgia peaches. Like most grandma recipes it had a lot of sugar and vanilla (yum) so we substituted our Herbies spices including Vanilla Bean Sugar.

When using fresh peaches, peel and slice them, sprinkling the slices with the additional 1/2 cup vanilla bean sugar. Refrigerate them for 3 hours before using.

Preheat the oven to 375 degrees F.

Grease a glass casserole dish (about 9 x 12) with non-stick cooking spray and set aside.

In a medium-size mixing bowl coarsely mix together 1 cup of the vanilla bean sugar, 1 cup self-rising flour, 1/4 cup melted butter, cinnamon nutmeg and lemon myrtle. Sprinkle about one-third of this mixture on the bottom of the baking dish.

Place the peaches into the baking dish and carefully add water as needed to cover the fruit. Too little liquid will make the cobbler dry however too much liquid will make it sloppy.

Top the peaches with the remaining 2/3 of the mixture. Sprinkle the top with the remaining vanilla bean sugar and the remaining 1/4 cup butter. Bake for 30 to 40 minutes until brown and bubbly or until the crust is at your desired level of browning.

Serve hot with vanilla ice cream along with a glass of Frolic Viognier or Caress Cuvee Blanc.