Wednesday, October 6, 2010

Peach Cobbler

The other day I came home with a ton of peaches and was seriously craving some peach cobbler. I know we're moving past peach season, but for any of you with a few peaches hanging around - don't miss this recipe! I am not going to record here how fast I ate it (by myself) - no, not even as an anonymous blogger, it was that embarrassing (and delicious). Trust me, though, it was good.
I typically use my great-grandma's recipe for cobblers (it's unbelievable, I'll post it one day). But I always make it with berries and since I had a new fruit on my hands I felt adventurous and wanted to try a new recipe. I was not disappointed. This is irresistible! I chose it from among many because, well, first of all it said it was "easy", but second because in the ingredients section it mentioned that it tasted like cobbler that the author's grandmother made - perfect! Lastly, I liked that it was basic. Not basic as in "easy", since that was my first reason for making this cobbler, but basic as in it didn't have a bunch of extra mumbo jumbo in there to jazz it up. I was looking for something that stood on its own without extra creams or spices or seasoning, just a delicious buttery, custardy breading that showcased the already perfect fruit: the peach. Just what I was looking for.

Please, enjoy.
5 stars.
Recipe found here and below.

Easy Peach Cobbler


  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)


Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Southern Living, JUNE 1997