For us, summer in the South is synonymous with garden-fresh fruits and veggies, cookouts on the patio, and sticky and sweet homemade desserts. It's all about that balance, right?! While we love the traditional flag cake as much as anyone, when it comes to the 4th of July, we prefer to whip up another Southern staple: Peach cobbler. This is one of our family's favorite traditions. The combination of fresh peaches, cinnamon and warm vanilla ice cream is out of this world. This recipe is tried and true ... we discovered it years ago in Southern Living ... and comes together quickly. You can also make it ahead (a few hours) and keep in the fridge until you're ready to bake. We also find it reheats nicely, and trust us, you're going to want seconds of this dish!
xo,
Natalie & Ashley
Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk (I did 1/2 cup skim and 1/2 cup heavy cream)
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon
Directions
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.