Friends Drift Inn Farm – Recipes
Sweet Peach Cobbler with Crunch
Working Up to Southern Peach Cobbler at 82 Queen
From the Fulton Lane Inn, we trotted a block or so down to 82 Queen, a Charleston restaurant celebrating over 25 years of service. The restaurant specializes in South Carolina Lowcountry food – and we were so ready! We hit the lunch crowd; business people dressed in upscale sportswear typical of what you would expect in a southern beach town.
Everything in Charleston seems to be hidden back in alleyways. Gaslights flickering, Palmetto trees gently rustling, and flowerboxes spilling over with blossoms are just part of the charm in Charleston’s French Quarter.
We meander through an impressive bar and are seated in a back patio section; it is covered but with Carolina sunshine flirting through skylights. Fans whirl. Music plays. There is greenery everywhere. Cast iron chairs scoot noisily on the brick floor as we eagerly occupy our table. Did I mention we came to Charleston to eat?
Our wait-staff was friendly, courteous and prompt. They talked easily of their love of Charleston>, what restaurants we should visit, and what nightlife would suit three baby boomers on the town. Our meal came out quickly and was very well received. Giggles
The herbed biscuits were light, fluffy, yet well browned. Seafood Cobb Salad was so fresh! And let me tell you, the fried okra strips with a red pepper marmalade were absolutely divine! 82 Queen made an okra “tolerator” out of Madonna, who refuses even my best homemade okra pickles!
Dessert? Why Yes, Peaches are in Season!
Late Saturday night, we made another quick dash into 82 Queen for a dessert fix. We missed dessert at Husk, we were just too full….but we made sure we made up for at 82 Queen. Rhoda and Madonna ordered Creme Brulee, and I chowed down on peach praline cobbler with cinnamon ice cream. There were no complaints…and no crumbs either!
The crowd that evening was lively, yet the feeling of intimacy prevailed. We saw a group of women ranging from teenagers to Great-Grandmas enjoying a dinner. To our left, some young military men were laughing about their latest misadventures. To our right, two men about our age where grabbing a snack and a nightcap. Relaxed and comfortable, we lingered at our table enjoying the casual yet refined ambiance.
Once back home, I used the last two canned quarts of South Carolina peaches from 2010, to make this Peach Praline Cobbler, inspired by the folks at 82 Queen. It’s a classic Southern peach cobbler recipe, sure to become a family favorite.
Peach Praline Cobbler Recipe
A Classic Southern Peach Cobbler Recipe
Inspired by 82 Queen 82 Queen: Best of Lowcountry Cuisine
Dessert Recipe, Peach Recipe, Cobbler Recipe, Pie Recipe
- 1 1/2 cup coarsely chopped pecans
- 1/4 cup of bourbon we used Woodford Reserve Bourbon (optional)
- 1/2 – 3/4 cup self-rising flour
- 1/3 cup light brown sugar
- 1/2 stick (4 Tablespoons) unsalted butter softened
- 1 1/2 quarts canned South Carolina peaches or 2 pounds of fresh peaches peeled and pitted
- 1 teaspoon of vanilla
- 1/4 cup pure cane sugar
- 1/4 teaspoon of cinammon
- 1 3/4 cup self-rising flour
- 1 1/2 cup pure cane sugar
- 1 cup of milk, organic preferred
- 1 extra large egg beaten
1. In a small bowl, pour bourbon over pecans. Set aside. If you have time let the nuts soak in bourbon overnight.
2. Preheat Oven to 350°.
3. For topping, combine flour and brown sugar. Use a pastry cutter to cut in the butter until crumbly. Add bourboned pecans and set aside.
4. For Fruit filling, place peaches in a bowl. If using home canned peaches, drain off most of liquid. If using frozen or fresh peaches, drain the juice. This is not a juicy cobbler Add vanilla, sugar and cinammon. Give a quick stir, and set aside.
5. For batter, combine flour and sugar. Make a well in center, and add milk and egg, beat well.
6. The original recipe calls for a 9 x 13 greased baking pan. Most of the time, I use a greased cast iron skillet, if you do make it chicken fryer…something deep. The batter takes up some major room!
7. Pour batter in greased baking pan. Add peach mixture, then the pecan based topping.
8. Bake about 1 hour and 10 minutes until toppping is golden if you intend to reheat in broiler. If you intend to serve immediately, I would bake about 1 hour and 15 minutes to make sure batter is throughly cooked.
For the photos, I garnished with a fresh peach slice and a dollop of ice cream. FYI, those are my aunt’s antique plates and my grandma’s “dresser scarf.”
Notes and Observations:
Sometimes I make this ahead, and store in the fridge. I reheat in ramekins, add just a pinch or two of cane sugar to the top, and stick under the broiler. It’s not exactly like 82 Queen, but we like it! Peaches lend themselves well to almonds. I have not tried substituting almonds for pecans, but bet it would be good! If I used almonds, I would soak them in Ameretto….and instead of adding vanilla to the fruit filling I might toy with almond extract. Just a thought.
Serves 10 to 12
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