April 13 is National Peach Cobbler Day #NationalPeachCobblerDay and I know this would make not only David happy but my sister Debbie as well as Suzzie if she was here. As for me and Charlie we would pass on Peach Cobbler but if your serving it with Ice Cream we would like to have some please.
National Peach Cobbler Day celebrates Peach Cobbler, the undeniable American classic. Peach Cobble even comes from early European settlers in America! Here is a fact people love about Cobblers is there’s basically an endless variety. From classics like Peach or Blackberry Cobblers, to Crisps, Crumbles, Brown Betties, or Pandowdies. If you have juicy fresh Berries and some kind of dough, you have a Cobbler!
Varieties of Pie and Cobbler have existed for thousands of years, yet Peach Cobbler is distinctly tied to early European settlers in America. As Americans pushed into the West and settled the frontier, Fruit could be difficult to come by. Simple and easy Fruit Cobblers became popular dishes for breakfast as well as dessert! It was in the mid-1800s, as westward expansion in America took off, that Peach Cobbler rose in popularity.
These pioneers had to make do though preserves and foods with Baking Powder added weren’t considered fine cuisine, the settlers didn’t have many options and often relied on these ingredients. They would Cobble together Fruit filling with plain Biscuit dough on top, and the result looked like a cobbled street! Lacking real ovens, settlers would use campfire ‘Dutch Ovens’ to heat up the dessert.
Varieties of Cobblers, including Crisps, Crumbles, Brown Betties, Tarts, and Crumbles have Fruit, Sugar, Flour, and Butter in common. Despite the variations on the classic, it’s still easy to find old-time recipes for Cobbler, just like early Americans would have made because it’s hard to improve on the original!
In the 1950s, the Georgia Peach Council began to promote Peach Cobbler Day in April which was part of an effort to drive canned Peaches sales, because April isn’t the time of year for fresh Peaches! Their efforts paid off and National Peach Cobbler Day was born. Since, there have been many celebrations of Peach Cobbler, including at the Georgia Peach Festival. In 2007, the largest Peach Cobbler was made at the festival and was more than 11 feet long! Peach Cobbler remains a popular and classic American dessert today.
NATIONAL PEACH COBBLER DAY ACTIVITIES
- Today is the day to get into the kitchen and bake your own Peach Cobbler.
- Once you’ve baked your Peach Cobbler, invite friends or family over for a taste test!
FACTS ABOUT PEACH COBBLER
- If your own a diet your going to have to splurge today because one cup of Peach Cobbler averages around 450 calories!
- Did you know he ‘World’s Largest Peach Cobbler’ is a yearly treat at the annual Georgia Peach Festival, where visitors can taste the 11 by 5 foot Peach Cobbler. This tradition began in 2007.
- Peach Cobbler is traditionally served with Vanilla Ice Cream in the Southern part of the United States.
WHY PEOPLE LOVE NATIONAL PEACH COBBLER DAY
- The Buttery Crust isn’t a health food, but the Peaches actually offer many nutritious benefits and they are packed with antioxidants and nutrients, and Peaches can protect your skin and heart health, and may even prevent certain types of cancer.
- . Life moves so fast these days, but taking time to bake with family or friends really slows it down. Find a Peach Cobbler recipe and invite your friends or family over to bake with you and enjoy good company in the kitchen! Don’t forget to turn up the music and dance like no, one is watching and have fun.
Recipe for Peach Cobbler
Ingredients
- 5 peaches , peeled, cored and sliced (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
For the batter:
- 6 Tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon
Instructions
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Thank you,
Glenda, Charlie and David Cates
