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:
OH!
Self rising flour….
never mind
Christy, I tried to make it using frozen peaches and it was a mess……I always use frozen peaches, I defrosted them a bit, but this baked for 2 hours and it still wasn’t done- the peaches were totally cooked but the batter was all raw and gunky at the bottom. Then I tried to microwave it, but then it was just hard. I thought maybe it was supposed to have some baking powder, soda, etc, but I see all the other great reviews so I guess not. I would have left it in the oven longer, but it was 11:30 and the baby was waking up. I was so disappointed, I had even bought fresh Blue Bell ice cream!
Hey Cookie! I hope the chicken planks went over half as well with your brood as they do mine! Have a great day!
Amiyrah You are so very welcome! Just hearing you describe it has my stomach a grumbling, I bet yours was just to die for!!!
Dora OH bless his little heart!!! I wish I could have seen him too, I bet that was just precious!! I will call Mama first thing in the morning just for you! I would call her now but it is after eleven p.m. and Mama has a rule that she doesn’t love us after 9:30…. 🙂
So glad you liked it!!!
Gratefully,
Christy
This has been declared a keeper by the hubbs. I really wish you could have seen my little boy open his mouth as wide as he could to get more peach cobbler. I think it was his highest compliment! Please send a thanks to you mama. This was THE BEST peach cobbler I’ve ever had!
oh my! I made this last night and it was heavenly. Definitely reminded me of real southern peach cobbler….all sweet and gooey and sweet :o)
I didn’t have a purty casserole dish so my 9×13 pan had to do. Thanks for the recipe!
Thanks!! I feel better now. I’ll let you know how it turns out. We’re doing chicken planks tonight ;). I’ll probably give it a shot within the next couple of days.
Hey Cookie!
Don’t you worry one little bit about the type of dish you have, any type will be fine. I often use glass and I really love my loaf pans. This should do just fine in your loaf pan! I don’t think you will even need to half the recipe.
This recipe looks to be about seven and a half cups when it is baked, so you can just check and see if your loaf dish will hold that much. You can also divide it among two loaf pans or use any other dish you have that will hold that amount. Of course, halving it like you mentioned would work if your dish is not big enough.
I never buy a special dish for a particular cake or casserole I want to make, I like to make do with what I have on hand. 🙂 .
I hope that answered your question! If not, just let me know and I will untangle my ramblings for ya!
Christy