Enjoy a taste of heritage peach cobbler cooked in a black pot on a wood-burning stove by Christina “Goodmama” Sepulvado.
Wild peach trees grew in Ebarb, Louisiana in the lower forty bottomland of Dora “Papa” and Christina. This recipe plus 80 other traditional Choctaw-Apache recipes in Louisiana cooking by Native American Choctaw-Apache. Author Dorsey Ebarb Bronson invites you to E-mail your stories and recipes.
A delicious summer dessert makes enough to share (or for seconds)
8 or 9 peaches, peeled and sliced
1/2 cup water
1 1/2 cups sugar
2 tablespoons flour
Pinch of salt
1/2 cup margarine or melted butter
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons sweet (whole) milk, enough for stiff dough
Cook pealed peaches until tender in water.
Mix flour, salt, sugar and add to peaches. Then add margarine.
For dough, mix flour, salt, shortening and milk.
Chill for 1 hour.
Roll dough on floured board. Cut enough dumplings to cover first layer of peaches.
Make a lattice* top to go over second layer of peaches.
Bake in 9×13 pan for 40 to 45 minutes at 350 degrees.
* Tip for making lattice: cut strips 1 inch wide and lengths of 9 inches and 13 inches. Lay one 13-inch strip across peaches, lay a 9-inch strip the width of the dish, then another 13-inch. Alternate between the two to making a weaving pattern.
Makes 8-10 servings.
Peaches have been growing in the area for over 300 years. Dr. George Avery reports on finding a peach sample in his 2010 excavation of Los Adaes occupied by French, Spanish and Indians between 1721 and 1773.