Rita’s Recipe: Easy Upside-Down Peach Cobbler
2 Samuel 16:1: “A hundred bunches of summer fruits” won David’s gracious approval for the servant Ziba. Some Biblical scholars think that those summer fruits included peaches because peach kernels have been found in Egyptian tombs, and peaches, pears, quinces and cherries were all grown well in New-Testament times. The Romans called peaches “Persian Apples.”
Is it ripe?
Well, aroma is one sign. And if they’re real hard, usually they are not ripe. But don’t just look at the blushing pink side. Check out the area closest to the stems. If its creamy yellow, it has ripened on the tree. If it’s green, they may have been picked before they were ripe.
Do they ripen any more once they’re picked?
Not really. They will get softer and sweeter. If they are too hard lay them in a single layer on the counter for a couple of days. And I don’t like to put them in the frig, though I have been known to do that. They seem to get mealy textured. But if worse comes to worse, and you have to do it, bring them to room temp before eating for the best flavor.
Good for you?
Well, first of all, a medium peach has only 35 calories. They’re good for our eyes, our immune system, our skin and our hearts. Frozen peaches are, for the most part, as heathful as fresh because of the speed of the processing mechanism in place. Do buy canned peaches packed in water or light syrup, heavy syrup means more sugar. Frozen peaches can be bought with or without sugar.
Easy Upside-Down Peach Cobbler
I call this “upside down” since you pour the batter in first, and then the peaches. The peach mixture falls down to the bottom during baking and the batter mixtures rises to the top, making a nice bumpy, cobbler crust. And really you can use any fruit you like. Sometimes I’ll add a few fresh blackberries to the peach cobbler.
- 1 stick butter or margarine, melted
- 3/4 to 1 cup sugar
- 1 cup self-rising flour
- 3/4 cup milk
- 1 teaspoon vanilla
- 3 cups thinly sliced, peeled peaches
Preheat oven to 350. Pour melted butter in an 8×8 pan or 2 quart casserole. Mix the sugar, flour, milk and vanilla together and pour that over butter. No need to stir. Add peaches all over the top. Bake until top is golden and cobbler bubbles, about 45-50 minutes or so.
Tip from Rita’s kitchen
Self-rising flour has salt and leavening already in it. Store in frig or freezer for longer storage and to keep leavening active.
Substitute frozen peaches for fresh – thaw slightly
Substitute canned peaches packed in water – drain before using
Make your own self rising flour from Cook’s Illustrated:
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
Click here to go to the home page and see all our current stories.
If you’ve enjoyed this story, please share it. To get local Catholic news, features and photos every day in your inbox, subscribe in the box at the top of every page or send a request to TheCatholicBeat@gmail.com.