Parker County has a peach festival every year in Weatherford and for the last several years we’ve been making a point to visit. We kind of skip the festival and go right for the fresh, juicy peaches at the Farmer’s Market.
This year we walked into the Farmer’s Market and there were no peaches! We were getting ready to head out to the farm where they’re picked when a cart with bushels and bushels of peaches arrived. That was close.
Half a bushel.
It didn’t look like that many peaches when we bought them, but we got them home and realized that’s a whole lot of peaches.
After bagging some up for neighbors and friends we ended up with just the right amount to bake with and eat at home (about 30). After they ripened, this is the first thing I made with them – a new peach cobbler recipe – Parker County Peach Cobbler.
I didn’t see where the butterscotch or caramel came into it. Doesn’t matter, it’s delicious – made even more so by the fresh Parker County peaches! And don’t forget the Blue Bell Homemade Vanilla ice cream.
I usually prefer peach cobbler with more of a pie crust than a dumpling crust like this one is, but I will definitely keep this Parker County Peach Cobbler in the files to use with next year’s half-bushel of peaches!
- 1 1/2 to 2 lb. fresh ripe peaches, about 3 1/2 to 4 loose cups, peeled and sliced.
- 3/4 C. brown sugar
- 1/4 C. (4 tbsp.) butter
- 1/4 C. plus 2 tbsp. water
- 1/2 tsp. cinnamon
- 1 stick butter
- 1 C flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 C. sugar
- 1 C. milk
- 1/2 tsp. vanilla extract
- Combine the brown sugar, water, butter, and cinnamon in a good-sized sauce pan and mix well. Bring to a boil and simmer a few minutes until sugar is dissolved. Stir in the sliced peaches and simmer for 5 minutes. Turn off the heat and let sit while you prepare the batter. Preheat the oven to 350 degrees.
- Place the stick of butter in the bottom of a baking dish (I used an 8x8) and let it melt in the oven while you make the batter.
- For the batter, mix the flour, baking powder, salt and sugar together in a medium bowl. Slowly pour in the milk while stirring until smooth. Stir in the vanilla.
- Remove the dish out of the oven and pour the batter over the butter without stirring. Carefully spoon the peach and syrup mixture on top of the batter without stirring. There will be three layers - the butter, the batter, the peaches.
- Place the dish on the middle rack of the oven and bake for 40-45 minutes. The batter will rise to the top and turn a golden brown. Serve warm with ice cream or whipped cream if desired.
Tips and Stuff:
If your peaches are super juicy, you can reduced the amount of water in the peach-syrup mixture.
I used 6 or 7 medium to small peaches.
Be sure and use a glass dish to bake. 9x9 would probably work, too.
Careful when spooning the peach mixture on top of the batter - it's hot.
This is delicious!
Nutrition Information:Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 279mgCarbohydrates: 47gFiber: 2gSugar: 34gProtein: 4g
Nutrition Values are Approximate