Last weekend we bought peaches from Strawberry Hill USA, an early clingstone variety called Junegold. I would like to go back later on in the season for freestone peaches which are much easier to deal with!
I knew I wanted to make peach cobbler but hadn't been 100% happy with the recipes I'd tried in the past. I started to see a funny trend of "Georgia style" cobblers, something I'd never heard of. It started with a Paula Deen recipe, but was a technique I saw repeated. I gave in and used the recipe at Vintage Victuals. The basic technique is melting butter in a pan, pouring the batter in, topping it with the fruit, and as it bakes the batter bakes up around the fruit. (This reminds me of clafouti, actually, but the ingredients are different).
I made a happy mistake of leaving the butter melting in the oven too long, and it was all brown and nutty when I poured the batter in, but decided to keep it, and was a delicious contrast to the sun-ripened peaches!
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