dessert – A cook named Rebecca

Buttery, perfectly risen crust, loaded with peaches, this peach cobbler is the perfect dessert any time of the year!

Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

For years I would make peach cobbler with a pie crust on the bottom and a lattice top. There was no way I was going to change!

Well, one day, actually not that long ago, I decided to try this version of peach cobbler crust and it was quick to become a favorite especially with guest! Because it is such a favorite I always double the recipe when we have company for dinner or Sunday lunch.

Keeping it real southern I always serve this peach cobbler with Blue Bell Homemade Vanilla Ice Cream or my own homemade ice cream.

This peach cobbler literally takes 10 minutes to throw together! You want to make sure you have self rising flour, butter, canned sliced peaches, sugar, milk on hand and as an option I add vanilla and lemon zest.

My southern mother and grandmother would make peach cobbler with fresh peaches, sugar, a little flour as a thickener, allowing the juices to make its own sauce and would use a pie crust for the top and bottom. I still love that style peach cobbler, but if peaches aren’t in season and time is an issue, this peach cobbler is easy and a perfect substitute.

Speaking of keeping it Southern, Peach Cobbler has deep roots in the South. Here’s a little history of the cobbler: http://cowboyandchuckwagoncooking.blogspot.com/2012/04/history-of-cobblers-grunts-slumps-dumps.html

This peach cobbler is the perfect dessert to have with my southern fried chicken. https://the2spoons.com/finger-licking-southern-fried-chicken/

Perfectly Peachy – Peach Cobbler

Perfectly Peachy – Peachy Cobbler

Print Recipe

CourseDessert

CuisineAmerican

Keywordpeach cobbler

Prep Time10

Cook Time1

Total Time1 10

Ingredients

2 28 oz Cans sliced peaches
1/2 Cup (1stick butter)
1 1/2 Cup Self rising flour
1 1/2 Cup Sugar
1 Cup Milk
1 Tsp Vanilla
Zest of one lemon

Instructions

Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Add the vanilla and lemon zest. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream or vanilla ice cream.

Jump to Recipe

Lemon Ice Box Pie brings back memories of days gone by of desserts my Mom and Grandmother made, all from scratch including the Graham Cracker Crust. I’m making a Lemon Meringue Pie for Easter, but I ran across this and I realized I needed to post it. This is so good! Lemony at it’s best! Kind of reminds you of key lime, but of course with lemons.

love this southern lemon ice box pie.

This pie is so easy! Other than the 6 hours or overnight in the freezer, the prep takes minutes and it is a quick bake in the oven for 25 minutes. This pie is tart, creamy, refreshing….I mean just so delicious.

I make this in a spring form pan, but if you are buying the graham cracker crust already made, you may need two. I haven’t tried it, but I’m thinking they are pretty small and the amount of filling may require two crust. This is the kind of spring form pans I use. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=648178784&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCalphalon-Nonstick-Bakeware-9-inch-Spring-Form-Pan%2F648178784

Simple to find ingredients are in this recipe like graham crackers, butter, sugar, sweetened condensed milk, eggs and of course the lemons. I use Eagle Brand Sweetened Condensed milk but there are other brands too. Here’s a link for the Eagle Brand: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=47237993&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F3-Pack-Eagle-Brand-Sweetened-Condensed-Milk-14-Oz%2F47237993

Want another recipe for an Easter dessert? https://the2spoons.com/perfectly-peachy-peach-cobbler/ This Peach Cobbler is perfect for a spring dessert!

Here’s the simple recipe for this delicious dessert! Enjoy!

Southern Lemon Ice Box Pie

Print Recipe

CourseDessert

CuisineAmerican

Keyworddessert, easter, lemon, lemon ice box pie, pie

Ingredients

For the Crust

14 whole graham crckers
1/4 cup sugar
1/4 tsp salt
3 tsp unsalted butter, melted and still warm

For the Filling

2 14 oz cans sweetened condensed milk
1 1/4 cups strained lemon juice (Use the zested lemons and an additional 4-6 if large or 6-8 if small
zest of 2 lemons
8 large egg yolks (you can freeze the whites for later)

For the Chantilly Cream

2 cups heavy cream
1/2 tsp vanilla extract
1/4 cup confectioners’ sugar

Instructions

For the crust:

Heat the oven to 325 degrees F.
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times or so until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1 second pulses.
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set Aside.

For the filling:

Whisk the condensed milk with the lemon juice and set aside.
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice – condensed milk mixture. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap being careful not to let the plastic wrap touch the top of the pie and freeze for at least 6 hours or overnight.

For the Chantilly Cream:

Pour the heavy cream into the bowl f a stand mixer or in a large bowl if using a hand mixer. Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium,-stiff peaks form.

To Serve

Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie.
Dunk your knife in hot water, wipe off the blade and slice. Top with a dollop of Chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

https://www.facebook.com/the2spoons/