Mama isn’t kidding when she says “fresh” peach cobbler…

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.

You’ll need: Lemon juice, self rising flour, sugar, cinnamon, milk, butter
(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.

Pour lemon juice over the peaches. Stir to coat.

Pour sugar over peaches, stir. Microwave for one minute.
This helps the sugar to dissolve faster.

Mix together flour, cinnamon, and one cup of sugar.

Pour in milk and stir until blended.

Remove dish from oven and pour batter over melted butter. Pour peaches on top of batter.
DO NOT STIR.

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.

Oh dear lord, I can smell it. My mother – who lives over half an hour away – made this cobbler and emailed me detailed photographs of every step.
If I didn’t have a food blog, that alone would be grounds for some sort of criminal charges.
Mamas are evil.

How To Make Peach Cobbler

How to make Peach Cobbler using ripe, juicy, fresh peaches that will have you reminiscing about warm summer afternoons eating fruit straight from the tree!

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dessert

Cuisine: American

Keyword: peach

Servings:

Calories: 390kcal

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

Calories: 390kcal

Tried this recipe?Mention @southernplate or tag #southernplate!

Easy Day Cobbler

1 29 0z. can sliced peaches in syrup

1 T. lemon juice

This can be substituted for fresh peaches. You will not need to add the 1/2 cup sugar to peaches.

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:

120 Comments

nsu20 says:

November 8, 2010 at 6:49 pm

I just made my FIrst peach cobbler thanks to u. I it was amazing. Actually it got me a date. Lol.

Jodie says:

September 12, 2010 at 5:30 pm

This is a fantastic recipe….everyone loved it! I didn’t have self-rising flour and made my own:
1 cup flour
1 1/2 teas baking powder
1/2 teas salt

Thanks for the recipe!

Heidi says:

August 2, 2010 at 11:45 am

Hi Christy,

I’ve been looking and looking for a cobbler recipe that tastes like what I eat when I’m in North Carolina. (I’m a Yankee girl, but I do love Southern food!) This sounds just like what I’m looking for, but I do have a question….I have a lot of fresh peaches, and I’d like to make a big pan-full of cobbler, so I’m wondering how big your Mom’s dish is. Should I double, or even triple, the recipe for a deep 9 x 13 pan? I can’t wait to taste it!

Lisa says:

July 31, 2010 at 11:57 am

I will be trying your recipe today. My husband LOVES peach cobbler.

Lana says:

July 3, 2010 at 8:34 pm

This is how we make Peach cobbler but also blackberry and cherry cobbler too! SO YUMMY!!! With blackberries or frozen cherries I just put them in a pot with their juice or a little water and sugar to make the juice that the peaches make all on their own. Then pour over the top of the batter and butter. Works like a charm!

Rose says:

May 17, 2010 at 3:52 pm

Hi Christy, I went and bought the flour so I could try this Peach Cobbler. I didn’t notice till after I got home that the flour bag said. Self rising with baking soda and salt. Do I need to exchange the flour or will this one work.
Thanks
Rose

1. Christy Jordan says:
  
  May 17, 2010 at 6:30 pm
  
  If you got self rising flour, you’re all set! If you hot plain, Just go to my FAQ page for instructions on how to substitute it.
  Hope you like it!
  Christy:)
  
  1. Rose says:
    
    May 20, 2010 at 4:30 pm
    
    Thank You so much.I made the Peach Cobbler it was so good it was a big hit with my coworkers and family!!!
    
    Thank you again for this wonderful recipe.
    
    Rose
    
Tina says:

May 6, 2010 at 9:55 pm

Hi Southern Plate,

I was just wondering if it would come out the same if I used frozen peaches instead of fresh or canned?

How To Make Peach Cobbler