Peach Cobbler

For a taste of true blue small town Texas, check out the Stonewall Peach Jamboree this weekend. It's the real deal...rodeo, dances, parade, baking and preserves contests, Peach Queen competition, washer pitching tournament, food booths and arts and crafts.

Stonewall is west of Austin, out Highway 290 between Johnson City and Fredericksburg, near the LBJ Ranch.

Pick up some peaches while you're there and bring 'em home to make some cobbler or ice cream.

To get you in the mood, here's my favorite peach cobbler recipe. It's an oldy, originally clipped from a magazine that used to be produced by Texas Monthly way back when called Domain. It's pretty heavy on the butter and sugar, which I've scaled back a bit. I think you could scale it back even further, just be sure to sprinkle some sugar on the top before baking to make a perfect carmelized crust.


Texas Peach Cobbler

2 teaspoons baking powder
3/4 cup flour
1/8 teaspoon salt
3/4 – 1 cup + 1/4 cup sugar
3/4 cup milk
1/2 cup unsalted butter
2 pounds peeled and sliced peaches


Preheat oven to 350 degrees.

Place butter in baking pan (approximately 8x8x2) and place in oven to melt while it preheats.

Whisk together the baking powder, flour and salt.

Add 3/4 – 1 cup sugar and stir in.

Slowly stir in milk.

When butter has melted, remove pan from oven and pour batter over butter. DO NOT STIR!

Lay peaches on top of batter evenly. Sprinkle with 1/4 cup sugar.

Bake for 60-70 minutes until cooked through.

Adapted from Texas Monthly's Domain.