The Perfect Peach

Peach cobbler is a staple of African American cuisine. When these delicacies are picked from the tree — ripe and juicy — they are destined for nothing better than a baking pan, crowned with a crusty topping of cake dough.

We can thank the Chinese for introducing peaches to the world. First cultivated there, they were accoladed as “the favorite fruit of emperors.” Persians exported the peach from China and passed it on to the Romans. Spanish explorers brought peaches to America in the sixteenth century. American Indians migrated the peach tree across the United States. In Queen Victoria’s day, no meal was complete without a fresh peach, presented with fanfare in a fancy cotton napkin.

Today, peaches are a staple of southern cuisine. African American women, enslaved in kitchens and fields throughout the South, elevated peach cobbler to iconic status as a delicacy enjoyed by all.

I just took a pan of peach cobbler out of my oven and am getting ready to share it with my neighbors …. Yummmmmmmmmmmmm…

Peach Cobbler

FILLING

2 large cans peaches (sliced)

OR 12x sliced fresh peaches, with 2 cups water)
12 tsp cinnamon
½ tsp nutmeg
½ cup brown sugar
3 tbs corn starch
3 tbs butter

DOUGH

1 cup Bisquick (or cake flour)
1 tbs sugar
1 ½ tsp salt
3 tbs oil (vegetable)
½ cup milk (whole)

DIRECTIONS

PLACE filling ingredients into a saucepan
COOK on low heat until sauce thickens
POUR mixture into a buttered deep baking pan
MIX dough
DROP dough by spoonfuls onto top of peach mixture
BAKE @ 350 for 30+ minutes until crust is golden brown

SERVE hot, topped with whole cream or vanilla ice cream

The best music to go with this would be Etta James… also known as “Miss Peaches… the Matriarch of R&B music.” This song, “Sugar on the Floor” is something we don’t want to happen while we are cooking peach cobbler 🙂

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