It’s peach season! I ate half of my entire peach crop in one setting. The squirrel ate the other one. So, these peaches are from the local orchard. Just across the Mississippi River is Cobden Illinois, famous for their peaches.
Though it is an easy drive, we like to make our trip to the peach orchard a get away weekend. We love staying at Makanda Inn B&B, 855 Old Lower Cobden Road, Makanda, Illinois 62958. Southern Illinois newest bed and breakfast located in the heart of the Shawnee Wine Trail.
Robin Sue of Big Red Kitchen says “This is my go-to Peach Cobbler recipe. It has never let me down. This dish is very moist, super fast to make, and wonderful served warm with vanilla ice cream, perfect for summer cook-outs.”
I made this recipe, except I added a touch of spice: ½ teaspoon each cinnamon and nutmeg and the tiniest pinch of ground cloves.
This is my version of Miss Jean’s Peach Cobbler. It sounds like one of those great 70’s recipes we loved before we were told butter is bad. You know those kind of dump cakes that amazed us when they really worked?
Spiced Peach Cobbler
4 cups fresh peaches sliced and sweetened if necessary
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/2 pinch ground cloves
1 1/2 cups milk
1 cup sugar
1 stick butter, melted
Set oven to 350. Put stick of butter in a 9×13 inch pan. Set pan in oven for a minute or until butter is melted. Remove from oven.
Sift together flour, baking powder, salt, cinnamon and nutmeg.
Mix combined dry ingredients with milk and sugar until smooth.
Pour batter over melted butter.
Put peaches and any juices on top.
Bake in a 350 degree oven for 45 minutes.
Let set at least 10 minutes before serving.
Serve with whipped cream or ice cream.
My recipe is adapted from Miss Jean’s Peach Cobbler