How To Make Peach Cobbler

Sun, 10/12/08 – 9:03 PM | 21 Comments

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Submitted by southernplate on Friday, July 25, 200819 Comments

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, 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.

Peach Cobbler

4 cups peeled and sliced peaches

2 T. lemon juice

1/2 cup sugar

1/2 t. cinnamon

1 cup milk

1 cup s/r flour

1 cup sugar

1 stick butter or margarine

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.

If you don’t have fresh peaches or just want an easier way to do this, substitute the following for the fresh peaches:

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!

Share and Enjoy:

19 Comments »

1

Anonymous said:

in the recipe below it just have 350 for minutes. could u tell me how long in oven. Thanks

- July 25, 2008 at 12:32 pm

2

Southern Plate said:

Sorry about that!! I fixed it! 55 minutes or until golden brown.
~grins~ Thank you for catching the error so soon!
Christy

- July 25, 2008 at 1:52 pm

3

angie said:

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!

- July 25, 2008 at 6:25 pm

4

Pinky said:

Oh man that does look good! Look for me in Chattanooga!

- July 25, 2008 at 10:19 pm

5

Tina at Mommy's Kitchen said:

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.

- July 26, 2008 at 12:26 pm

6

Southern Plate said:

~leans in and whispers~

I use canned, too!!!

~grins~
I want to taste this so bad and its all at her house!!!

- July 26, 2008 at 1:40 pm

7

Alice said:

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.

- July 31, 2008 at 2:47 pm

8

Southern Plate said:

Alice, welcome! It’s great to have you here!
You know, I’ve been wondering about using other fruit in that recipe. I really appreciate you letting me know. I think I’m gonna try it with apples now thanks to you!

Hope to see you around often! Thanks again to Whinging Geezer for his great review!
Christy

- July 31, 2008 at 4:26 pm

9

Treva said:

I so wanted to try this recipe the other day so I got all of my things together and went to WalMart to purchase some peaches… Wouldn’t you know that they was all hard as bricks? So I am going to keep looking for some nice peaches! I can’t wait to give this one a try!

- August 15, 2008 at 3:04 pm

10

Southern Plate said:

OH foo! I am sorry about that!
I am warning you, when you make this, be hungry. It is SOOOOOOO buttery and peachy and WONDERMOUS!
Christy

- August 15, 2008 at 9:49 pm

11

April in CT said:

Oh Christy…my WORD! We had last minute company over the weekend and after an excellent meal of grilled steaks, potato salad, baked beans and deviled eggs we were stuffed. BUT! I’m so happy I made this peach cobbler because the rave reviews I got even with full stomachs was so awesome. Our guests couldn’t stop commenting on how good it was and I have to say vanilla ice cream is 100% a must have with this. Needless to say this is a keeper and going in my recipe book!

- September 2, 2008 at 7:49 pm

12

Treva said:

MY WORD! YUM! I finally got to make this and it is soooooooo good! My husband LOVED it too! He will be taking some of this to work with him and I know that his fellow nurse co-workers will try to get it from him! LOL
Have a wonderful day!
Treva

- September 3, 2008 at 5:21 pm

13

Southern Plate said:

April and Treva: Thank you so much for letting me know how this turned out!!!
I LOVE it when folks try my recipes!!! I am so glad you liked it as much as we do! Isn’t my mom the best?

YAY!

- September 4, 2008 at 5:43 pm

14

cookie said:

Hi Christy. I seem to be in a pickle and I’m hopin you can help. As I’ve said before, I’m just gettin started on this cookin thing. But anywho, I’ve been cravin some cobbler and I’ve got everything to do it EXCEPT the dish. Right now all I have is a convection oven and a round casserole dish (we’re movin soon and I gonna stock it with all kinds of kitchen gadgets). My oven is big enough for 2 loaf pans at a time (I’ve already made banana bread and blueberry bread) or my casserole (made an apple crisp). I have to use shorter temporary pans for lasagna or shepherd’s pie but I don’t know if it’d be a good idea to use one of those for cobbler or not. I prefer glass for stuff like that but if I have to, I have to. Would I be able to just cut the recipe in half to use my casserole? I need help, I need a ‘fix’….lol I don’t do drugs, I eat…lol

- September 22, 2008 at 7:53 pm

15

Southern Plate said:

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

- September 22, 2008 at 8:29 pm

16

cookie said:

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.

- September 22, 2008 at 8:35 pm

17

Amiyrah said:

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!

- November 5, 2008 at 7:03 pm

18

Dora said:

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!

- November 10, 2008 at 2:20 am

19

southernplate (author) said:

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

- December 25, 2008 at 11:18 pm