Ever since we spent a few years in Georgia, I look forward to summer and peach season with a childlike glee. Fresh, juicy, peaches are the official sign of summer for me! They’re at their best when the hot weather starts, and so so refreshing. Fun fact, did you know there are over 2,000 different varieties of peaches? And they reach their seasonal peak at different times throughout the summer, so you can get perfect peaches all summer long! Which is fantastic and gives you plenty of time to enjoy all sorts of peach recipes.
An annual “must” for us is fresh peach cobbler. You can use canned, but why would you when you have piles of gorgeous sweet peaches tempting you at every store and farmer’s market? This is my recipe for fresh peach cobbler. This year, I decided to have a little fun and make it portable so it’s perfect for a picnic! It’s also a great way to serve this dish for a dinner party. Each jar perfectly serves one hungry person, or two for dessert, and has just enough space for a dollop of ice cream, or a little whipped cream. If you are packing this for a picnic, you can skip topping altogether because it’s really delicious on its own, or place whipped cream in a cooler and top just before serving. Personally, I’d probably just serve as is so there’s less to carry.
Wide mouth mason jars are perfect containers since you bake, transport, and serve in the same jar. You just need to keep in mind that your baking time may vary slightly depending on the container you use. If you make the cobblers a true individual size in 8 ounce mason jars, the dough will bake faster and you’ll want to start checking on them about 5 minutes before the lowest listed baking time. If you are baking this in a standard dish and not in mason jars, your baking time will be closer to the higher end of the range so the dough in the center of the pan bakes all the way through.
Cobblers are an easy summer dessert, and you may use whatever seasonal fruit you have on hand, not just peaches. I do hope you enjoy my recipe for fresh peach cobbler on your next picnic! Be sure to scroll past the recipe for links to other fabulous DIY picnic ideas. Happy summer lovelies!
- 2 lbs fresh peaches
- ¼ c brown sugar, packed
- ½ tsp ground cinnamon
- ⅛ tsp ground cardamom
- 2 tsp lemon juice
- 1 c self rising flour
- ¼ c granulated sugar
- 6 tbsp unsalted butter, cold and cut into tbsp
- ¼ c boiling water + 1-2 tbsp if needed
- 2-3 tbsp turbinado sugar for topping
- ½ tsp cinnamon
- whipped cream or ice cream for topping (optional)
- Peel and slice your peaches into wedges or chunks. (See notes)
- Preheat your oven to 425 F and place your clean mason jars on a baking sheet. Alternatively, butter an 8x8" pan.
- Combine the fresh peaches, ¼ c brown sugar, cinnamon, cardamom, and lemon juice in a mixing bowl. Stir well to coat the peaches, then evenly divide the peaches between the mason jars. Bake the peaches for 5 minutes while you prepare the batter.
- In a clean mixing bowl, combine the self rising flour and granulated sugar. Cut in the butter using a pastry blender or two knives. Add ¼ cup boiling water and stir. If your batter is still dry, add additional water by the tbsp until there is no dry flour. The dough will be a little sticky, but shouldn't be too wet.
- By now, 5 minutes should have passed. Remove the peaches from the oven and divide the batter between the jars. If you're making a big pan instead, evenly spoon the dough over the filling. Top with a sprinkle of turbinado sugar.
- Return the cobblers to the oven and bake an additional 20-25 minutes until the dough is a light golden brown and baked through.
- Remove from the oven and allow to cool on a rack. Serve warm topped with ice cream or room temperature with whipped cream or alone. Enjoy!
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