Growing up, Erika Council and her family celebrated Juneteenth with homemade pies. This recipe is inspired by the biscuit-like crust of those strawberry hand pies and the famous peaches of her home state, Georgia. Just like the strawberry pies of her youth, this peach cobbler promises to be juicy and extra sweet!
Level
Intermediate
Prep Time
30 minutes
Cook Time
40 minutes
Serves
4-6
Cook it With Our
Directions
- Add the sliced peaches, ¾ cup of the sugar, and cinnamon to a saucepan and stir to combine.
- Cook on medium heat for just a few minutes until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a 9 inch cast iron skillet or 9 x 13-inch baking dish.
- In a large bowl, mix together the flour, baking powder, salt, 1 cup of the sugar, and buttermilk. Pour mixture into the pan over butter. Spoon peaches and juice evenly around the pan.
- Bake at 350 in a preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving. Serve with a scoop of vanilla ice cream.
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