Texas Peach Cobbler
Peaches are in season and a favorite old fashioned Southern dessert is Peach Cobbler. Pure comfort food. The sugar gives this cobbler a wonderfully rich flavor. Popular across the South, Peach Cobbler was designated the official State cobbler of Texas in 2013. Rare is the Southern Fried Chicken or BBQ dinner in Texas without Peach Cobbler.
Cobblers are a type of pie with the crust on the bottom that was created by the British during Colonial Days. While peaches are a favorite fruit in the cobbler, use any favorite fruit in this recipe. You can also use canned or frozen when that’s what you have in the kitchen. I made it in an 8"X8" baking dish as as muffins. Both beautiful and melting in your mouth good. Recipe is below.
Four teenage girls confront hatred, corruptness, violence and death. Each girl exists within her identities. Caroline and her younger sister Dotty are white and Christian. Pearlie is black and Christian. And Anne Frank, a Jewish teenager during her years in hiding and in concentration camps, hovers at the edge, influencing the girls and the reader. Mr. Rabinowitz, Holocaust survivor and owner of "The Jew Store," the town’s conscience, is a support for the girls in this small Texas town in the 1950's.
All of the characters of Colors of Truth have seen or experienced hate and violence. Paula Paul’s depiction is well written with a depth and elegance of writing that draws the reader in with a surprising conclusion.
Texas Peach Cobbler
1 cup white sugar
1 ¼ cups vegetable oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup almond milk
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 cups pitted and chopped ripe peaches, about 3 large or 4-5 medium
1 teaspoon cinnamon
1/2 teaspoon nutmeg
⅔ cup brown sugar
⅔ cup all-purpose flour
¼ cup non dairy margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Spray 8”x8” baking pan with a vegetable cooking oil.
Beat sugar, vegetable oil, eggs, vanilla and almond milk together in a bowl. Use an electric mixer or beat by hand until creamy.
Mix flour, cinnamon, nutmeg. baking powder and salt together in a bowl. Gradually beat flour mixture into egg mixture until just combined.
Toss peaches with cinnamon and nutmeg in a bowl. Fold peaches into batter. Batter.
Pour batter in baking pan. Place peaches on top of batter.
Mix brown sugar, flour, margarine and cinnamon together in a bowl until crumbly; sprinkle over peaches.
Bake in preheated oven for about 35-40 minutes or until a toothpick inserted in center of pan comes out clean.
Cool in pan for 10 minutes before removing to cool on wire rack.
Serve plain, with ice cream or whipped cream.
Muffin Tins: Use about 16 muffin tins (depends on the size of your muffin tins), sprayed with an oil spray or paper liners. Bake at 350 F for 20-25 minutes or until toothpick inserted into center comes out clean
Use frozen peaches: Defrost and pat peach slices dry. Then follow recipe.
Use canned peaches: Use 1 quart, drained.
Make it dairy: In place of vegetable oil, use melted butter. In place of almond milk, use whole milk or half and half. Use butter in place of margarine in streusel.