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:
This recipe sounds yummy. I think that i will try baking it Sunday. I wonder what it would taste like if I used tomatos instead.
I hope you enjoy it Judy! I have never tried it with tomatoes, but if you try it please let me know how it turns out.
:0D
I’m late to the party…just seeing this post, because I have peaches off the tree in my yard to use up, so I came here first to hunt a recipe.
I LOVE that your momma did this post!!!
I live in NYC. Wanted to make a really great peach cobbler and tried this recipe. It came out really great. Easy to make and came out exactly as i wanted. Making it today again.
what kind of pan did you use?
What kind of pan do you use for this recipe and what size? Also, is it possible to use frozen peaches since fresh ones arent really in season yet?
For the canned peaches, do I drain them or put the syrup in as well?
Well I’m from the south and i usually use my nana’s peach cobbler, but i was actually very disappointed with this one(how it cooked). the butter (may just be the kind it used) ended up just floating on top of everything and not mixing making my cobbler one butter mess, also the flour did turn golden brown even after almost 1 1/2 hours of cooking. I know my oven is in order and the temp is correct, it may have been the butters fault. If you have an suggestions please tell me so i can fix it for next time.
Also, i added 1/2 of vanilla to the peaches and the peaches tasted amazing..
The vanilla probably messed it up. You’re not supposed to put that much. I did the same thing before too. Lol!
Katherine, this is the exact same recipe I & my kin have made, forever. I’m from the South and this is the ol’ standby, but instead of the dish used above (I forget what it’s called), we used a 9×13 glass dish. The vanilla isn’t actually needed. I know this comment is coming 3 1/2 yrs late. Hope this helps anyone still reading in 2015.
Thank you so much, Lucy 🙂 With a blog of this size some comments slip past me 🙂
I also want to attest to the success of this recipe. It is a popular one for Texas Peach Cobbler. I don’t use s/r flour or salt but I do use one teaspoon baking powder with the dry ingredients. I’ve used both fresh and canned peaches and bake it in an 8×8 dish for 45 minutes. As a matter of fact, before I saw Christy’s post I actually made this earlier today!!! It always turns out delicious!
Thank you Aileen!!
What is the difference between using s.r.flour or 1 tsp baking powder and reg flour? I always have to follow Christy’s instructions to make my s.r. flour.
Christy, I actually have two questions. (1) Why do so many recipes call for “self-rising” flour? It seems to me that means people need two kinds of flour. (2) When you get peaches in your “food” box, are they not hard as a brick bat? When I was a girl, we used to go to the orchards and pick our peaches so that they were ripe, not these things you get a produce stands.
Thanks. I really do enjoy your recipes since I’m from the south. Brings back lots of memories.
Better than my Mom’s Peach Cobbler and my Mom’s Peach Cobbler is good. Moderation? Out the door.