A peach cobbler recipe is essential for the summertime. Incorporating fresh, ripe fruit with a fluffy, doughy mix is a go-to Southern dessert.
This peach cobbler recipe gains a new depth of flavor with the incorporation of Altman Farm Buttermilk Pancake and Waffle Mix. Creator Will Altman focuses on using only heirloom corns with no GMO ingredients, which is rare in the industry. Combining the mixes from this Florence, South Carolina-based business with local peaches is sure to impress.
With a fresh stock of peaches from his local CSA, TLP Marketplace Editor Chris Dugas whipped up this recipe, and it was too good not to share with our readers.
In a small pot, bring 2 cups water to a boil. Score each peach with a small x on the bottom. Place in boiling water until the skin begins to separate, about 5 minutes. Remove from water and place directly into an ice bath. Once the peaches are cool enough to handle, peel off their skins, remove pits, and slice the fruit.
Combine sliced peaches and blackberries in a large mixing bowl. Combine cinnamon and sugar in a small bowl. Sprinkle 1/3 of the cinnamon/sugar mixture over top and gently stir to combine.
Assemble the Cobbler
Preheat oven to 375 degrees.
Combine Altman mix, melted butter, milk, and egg according to the package instructions. Let sit for 5 minutes.
Prepare a cast-iron pan by placing over medium heat and adding a pat of butter. Once melted, pour in batter mixture. Spread fruit evenly over top of the batter and sprinkle 1/3 of the cinnamon/sugar mixture over top.
Bake until the cobbler is golden brown (a toothpick should come out clean when you poke the cobbler), about 30 minutes. Remove from oven, and increase heat to broil.
Sprinkle remaining cinnamon sugar mixture over the top of the cobbler and return to oven. Broil until sugar is caramelized (watch closely, this happens quickly). Remove and let cool until set.
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