Deep South Peach Cobbler

Peaches! It’s National Peach Cobbler Day! A cobbler is a deep-dish fruit pie covered with a thick crust made from biscuit dough. This delicious dessert originated in the American West during the 19th century. Although for many years people did not consider cobbler fashionable enough to serve to guests, it has now earned a permanent place in the pantheon of wholesome American desserts. Serve it anytime….

Did you know that the world’s largest peach cobbler was 11 x 5 feet across and 8 inches deep? It appeared at the Georgia Peach Festival in 2007 and contained 90 pounds of butter, 150 pounds of sugar, 150 pounds of flour, 32 gallons of milk, and 75 gallons of peaches!

To celebrate National Peach Cobbler Day, Georgia Edmundson, Community Life Director, baked two delicious peach cobblers for dessert. She made one with peaches that had been soaked all night in Kentucky bourbon and the other one with a lot of warm noted spices like ginger, nutmeg, cinnamon and a dash of clove. On top of the biscuit dough, she put more sugar to make it sweet and it came out wonderful!

We aren’t sure why they have National Peach Cobbler Day so early in the year, peaches aren’t even at their prime yet. Georgia used frozen peaches and got a recipe from the Pioneer Woman’s Collection. Of the two cobblers made, do you know which one went first? The bourbon soaked peach cobbler or the spiced peached cobbler with sugar crusted biscuits?

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