Emily McGhee adapted a blueberry cobbler recipe in the Atlanta Junior League cookbook, True Grits, to come up with this winning dessert for the 2011 Grant Park Farmers Market peach cobbler contest.
Ingredients
12 fresh Georgia peaches
Juice from 2 lemons
2 cups all-purpose flour
2 cups granulated sugar
2 heaping teaspoons baking powder
2 eggs, beaten
3/4 cup (1 1/2 sticks) tablespoons butter, melted
1 tablespoon light brown sugar
1 tablespoon cinnamon
Instructions
1. If the peaches are firm or not completely ripe, place in a boiler, cover with water and bring to a boil. Once the water boils, remove the peaches and rinse in cold water. If the peaches are ripe, soak in hot water for a few minutes.
2. Preheat the oven to 350 degrees. Peel and slice the peaches and place directly into a 9-by-13-inch casserole dish. Cover the peaches with the juice from 2 lemons and stir well. Won’t worry about any pulp getting in with the peaches.
3. In a separate bowl mix the sugar, flour, and baking powder. Add the beaten eggs and continue mixing with a fork. The mixture will be dry and lumpy but keep mixing for several minutes, until crumbly. Sprinkle the mixture over the peaches. Drizzle the melted butter on top.
4. In a small bowl mix together the brown sugar and cinnamon. Sprinkle over the cobbler. Bake for 30 to 45 minutes or until the crust is golden brown. The sauce will thicken as the cobbler cools.
Makes 12 servings.
