A Southern Peach Cobbler is one of the best desserts ever created. Most people would agree with that. Do you? Especially with a generous helping of homemade vanilla ice cream on the side. Or on top. Oh. My. God.
My wife Karen showed me how to make a divine version of a Southern peach cobbler recipe, using agave nectar as a sweetener. You see, in addition to being so much healthier than refined sugar, agave syrup has another fabulous quality:
It brings out the natural flavors of the foods you combine it with.
Let’s get started by peeling fresh peaches. Place the whole fruits for 30 seconds in boiling water; remove them with a slotted spoon and drop them quickly in a bowl with ice water. After a couple minutes, you can pull off the skin easily with the tip of a paring knife.
Southern Peach Cobbler Recipe
Place in a sauce pan:
Bring this mix to a boil for about 20 seconds, then set aside.
Place 1/2 stick of butter in a 13″ x 9″ baking pan and put it in a 325 degree F oven until melted. (Don’t allow the butter to burn!)
Combine in a large mixing bowl:
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
Now add the wet ingredients:
1 cup milk
2/3 cup agave nectar
1/2 cup organic canola oil
Stir everything into a consistency of cake batter. Pour this into the pan with the melted butter and distribute evenly. Now pour the peach mixture on top of the batter. Dust the surface with a little ground cinnamon, or cinnamon sugar.
Bake the peach cobbler at 325 degrees, for about 45 minutes. The dough will rise up on the sides and bake into a beautifully caramelized edge.
So, you’ve done good by using agave nectar instead of refined sugar. Think you could afford a dollop of vanilla ice cream with your Southern peach cobbler?