How To Make Peach Cobbler
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This is one of my mother’s recipes and she took all of these photographs. I wasn’t even there for a bite of it! Mama has always had a way with peaches. In the future, I hope to show you her peach freezer jam and the historical peach crisp we make. She used to make this homemade sour dough bread and we’d eat it hot out of the oven with slices completely smothered in fresh peach freezer jam. Oh my lord, I miss living at home.
In the meantime, while I’m preparing my tutorial on peanut butter balls and finishing up my writing on my grandmother’s sweet potato pie, lets give you another of my mother’s summer classics : Fresh Peach Cobbler.
(notice Mama uses the real stuff, unlike me!), and fresh peeled peaches.
There is a note on how to substitute canned at the bottom.
Preheat oven to 350. Place your stick of butter in the dish you are going to bake the cobbler in and stick that in the oven while it preheats so your butter can melt.
This helps the sugar to dissolve faster.
DO NOT STIR.
I know you really want to…
Sprinkle a tablespoon or so of sugar over top. You can stir now – KIDDING!DO NOT STIR!
Bake at 350 for 55 minutes, or until golden on the top.
If I didn’t have a food blog, that alone would be grounds for some sort of criminal charges.
Mamas are evil.
Ingredients
- 4 cups peeled and sliced peaches
- 2 T. lemon juice
- 1/2 cup sugar
- 1/2 t. cinnamon
- 1 cup milk
- 1 cup self rising flour
- 1 cup sugar
- 1 stick butter or margarine
Instructions
- Preheat oven to 350 degrees. Melt stick of butter in oven proo
- f casserole dish in oven while making pie ingredients.
- Pour the two T. lemon juice over the peaches. Stir to coat. Pour 1/2 cup sugar over peaches. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
- Mix together 1 cup flour, 1 cup sugar, and cinnamon until blended. Pour in 1 cup milk and mix until blended.
- After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour peaches on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over pie. Place in 350 oven and cook for 55 minutes or until golden.
Nutrition
Coming up this weekend, Peanut butter balls, Sweet Potato Casserole, or how to make dried beans…….whichever I get the hankering to put up first! I’m going out of town on Sunday and will be back Monday night. I plan on having a post scheduled to go up during that time but won’t be replying to any comments until I get back home. I hope y’all get some good things to eat while I’m gone!
If you don’t have fresh peaches or just want an easier way to do this, substitute the following for the fresh peaches:
Old Geezer pointed me this way. I’m from the south (Florida) and this is the very same way my mother and sister and grandma and aunts and uncles (and I) always made peach cobbler, except that I call it one-one-one-one-plus (’cause it takes 1 of each milk, butter, flour etc., plus those other little essentials that allowed me to make it without opening a recipe file ’cause it was easy to remember). I also use many different fruits in place of the peaches that works equally well, like cherries, apples, blueberries/raspberry blends. They work equally well. You’ve got some great looking stuff on here! You can bet I’ll come back.
~leans in and whispers~
I use canned, too!!!
~grins~
I want to taste this so bad and its all at her house!!!
Looks great your Mama did a wonderful job. I usually use canned peaches to make my peach cobbler, but the fresh look so good. Bring on the vanilla ice cream and cobbler.
I’m planning to make this soon! If I were using frozen peaches instead of fresh, should I dethaw them first? I saw one of the comments that used frozen didn’t get done in the middle. Would letting them that first help that problem?
I would thaw them a bit either at room temp or in the microwave.
Oh man that does look good! Look for me in Chattanooga!
Oh my goodness my stomach actually started growling. I’m so glad you stopped by my blog so that I could discover yours. Adding it to my blogroll now!
Sorry about that!! I fixed it! 55 minutes or until golden brown.
~grins~ Thank you for catching the error so soon!
Christy
Do you drain the peaches for the peach cobbler if you are using canned?
in the recipe below it just have 350 for minutes. could u tell me how long in oven. Thanks
OOPS. What happened? We followed your recipe but it was a disaster. We ended up with a ring of gooey dough around the dish and soupy peaches in the middle. And NO we did not stir it. WHAT HAPPENED?
hey Pat! I’m so sorry you had problems! I made it just last week using this same recipe and it turned out great. Other readers have tried it as well and it always turned out for them, too. 🙁
There could be several factors at play here but the first thing I would look at is oven temperature.
I hope this helps and am so sorry you had a problem!
Gratefully,
Christy
Also look at flour, did you use self rising?
YES THE OVEN HAS TO BE 350 JUST LIKE YOU SAID, I CAN TELL YOU MY OVEN TIMER GO’S OFF AND SO I PUT IN MY COOKIES THINKING IT IS 350 BUT IT IS ONLY 320, YOUR OVEN NEED ADJUSTED SOMETIMES, I PICKED UP A SMALL TEMPERATURE GAUGE AT WALMART, AND IT TELLS ME NOW WHEN MY OVEN IS WRONG, MY OVEN IS ONLY 4 YEARS OLD, BUT STILL ACTS UP. AND IF THE FLOUR WAS TOO OLD IT WILL NOT TURN OUT, BECAUSE THE SODA GO’S BAD, GOD BLESS HAVE A GREAT DAY, AND I DO HOPE THIS WILL HELP,