I like to play with cobblers during the summer. Obviously, peach cobbler is my favorite. It always has been, and always will be.
But this little creation really hits the spot.
The Georgia Cash Crop Cobbler
- 1 stick of butter
- 1 cup of milk
- 1 cup of sugar
- 1 cup of flour
- 1 cup of peaches
- ¾-1 cup of blueberries
- ½-¾ cup of pecans pieces (I prefer roasted and salted)
- Cinnamon Sugar
- Extra pecan pieces for topping
Preheat oven to 350°.
Mix the peaches, blueberries and pecans. I like to mix them early in the day with about a teaspoon of sugar and then refrigerate them so the flavors all mix together.
In a separate bowl, mix the milk, sugar and flour with a whisk. I like mine to be smooth, not clumpy.
Spray the bottom of a 9×9 or equivalent casserole dish.
Melt the full stick of butter and pour half of it in the casserole.
On top of that, pour the fruit mixture and then pour the milk/flour/sugar mixture on top. I like to poke it around and make sure it reaches the bottom. You CAN mix it all together (fruit, milk/flour/sugar) beforehand. Either way works.
Then y’all are going to drizzle the remaining melted butter on top. Here’s where I sprinkle a touch of cinnamon sugar all over for a kick of flavor.
Pop it in the preheated oven and set the timer for 45 minutes.
That 45 minutes will give y’all time to sip on some Peach Sangria and unload the dishwasher. Once the timer dings, sprinkle a few more pecans on top, rotate 180°, resist the urge to get a spoon and dig in, and add 15 minutes to the clock.
Once the last timer dings, you’re set to go with your Georgia Cash Crop Cobbler. Add a scoop of vanilla ice cream or just some whipped cream and enjoy!