You could also use frozen and thawed peaches, I’m sure, but the little bit of liquid added from the can creates a lovely sauce in the bottom of the baked cobbler, providing a cozy contrast of texture to the crisp edges. There’s plenty of sugar in this dish already. You can absolutely use a large can of peaches straight from the grocery store shelf like I did - just be sure to pick up peaches canned in juice instead of heavy syrup. Of course, most of us don’t live on a farm and likely don’t can our own peaches. “He would often have this and a glass of cold milk from our milk cows just before he would go to bed.” But she almost ALWAYS had some kind of dessert.”ĭaney said that her grandfather loved this cobbler so much that her grandmother would make it “long after the peaches were picked” with their own canned peaches. Cobblers are cuppa, cuppa, cuppa dishes, whereas roughly a cup of (ergo, cuppa) a few. “Even though my grandparents had a working farm, it was a lot of work from morning to night,” Daney wrote in an email. “My grandmother always cooked a full ‘dinner’ in the middle of the day, with evening ‘supper’ basically leftovers and cold cornbread. If there is one peach cobbler recipe, there are a thousand. Southern Kitchen reader Liz Daney sent in a recipe for her grandfather’s favorite peach cobbler last fall, and it wasn’t until I started making it this week that I realized it was almost identical to my mother’s Cuppa, Cuppa, Sticka. Serve immediately.I never thought to try and make it in March (being so far from prime peach season), but as it turns out, you can make a fine version of the cobbler all year long. Top each cupcake with the cream topping and sprinkle with the pecan crumble.Whip on medium-high speed until stiff peaks form, about 4 minutes. For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment.Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl.Generously brush the top of each cupcake with the preserves. Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through.Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Divide the batter evenly in the tin, filling each cup about two-thirds full.Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Add the eggs 1 at a time, beating to incorporate after each addition. Beat on medium-high speed until light and fluffy, about 5 minutes. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer).Add the flour, baking powder, baking soda and salt and pulse to combine. Allow to cool, then pulse in a food processor until finely ground. Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes.Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray. For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
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