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Grandma’s Peach Cobbler

Submitted by: laurap on August 1, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Grandma’s Peach Cobbler

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For close to 20 years, my grandmother’s fruit cobbler recipe has rested on my kitchen shelf between the pages of an old cookbook that also belonged to Grandma. It’s the simplest of recipes, easy to remember, easy to make, and easy to adapt to whatever fruit …

Difficulty:

Ingredients

Directions


For close to 20 years, my grandmother’s fruit cobbler recipe has rested on my kitchen shelf between the pages of an old cookbook that also belonged to Grandma. It’s the simplest of recipes, easy to remember, easy to make, and easy to adapt to whatever fruit is available. I don’t make it quite like Grandma did, but it’s her handwritten recipe that I refer to if it’s been a while since I made cobbler and I must refresh my memory about proportions, oven temperature, and so forth. I’m sentimental about such things–just a glimpse of that yellowed paper with her pencil strokes evokes such rich memories, and the memories matter as much or more to me than the cobbler itself.

Grandma’s handwritten peach cobbler recipe calls for a can of cling peaches in heavy syrup, which is fine in the dead of winter but a poor substitute for the gloriously complex flavors of peach cobbler made with fresh, tree-ripened local peaches. Fresh grocery store peaches will work well enough. Those, however, by necessity are picked more with shipping and handling in mind than flavor. They’re not fully ripe and soft when picked and thus don’t develop quite so much flavor as peaches allowed to linger longer on the tree.

Luckily for me, not far from our farm is a peach orchard planted with hundreds of healthy trees of various varieties. I’ve been feeding my summer peach obsession there for more than month. I started with a box of small early peaches in late June, purchased on the first day the orchard store opened. Later, as they riped, I bought Redhavens and Cresthavens and even some white peaches. Now I’ve gone completely overboard buying bushels of main season freestones to can and dehydrate so I’ll have sweet, locally grown peaches to least me until next summer’s crop so I’ll never have to do without Grandma’s Peach Cobbler.

To make Grandma’s Peach Cobbler, start with a single stick of butter. Place the butter in a 9 x 13 pan or one of similar proportions. I particularly like my French White CorningWare for cobbler and usually use my largest oval dish. Turn the oven to 350 degrees F, and put the baking pan in the oven so the butter can melt while the oven heats.

In the meantime, mix the dry ingredients together in a bowl. You’ll need one cup flour, 1/2 to 1 cup sugar (adjusted for taste), 1 tablespoon baking powder, and 1 teaspoon cinnamon.

Grandma used plain grocery store sugar, whatever was on sale. She had a bit of a sweet tooth, too, and preferred to use that full cup of sugar whether the day’s cobbler included fresh peaches or those canned peaches with the heavy syrup. I like mine less sweet and only use half a cup of sugar–white, brown, or my favorite organic cane sugar from the co-op. That one’s less processed that the snow white table sugar I grew up with, and I love its warmer color and more complex flavor.

Once the dry ingredients have been well mixed, stir in one cup of milk.

Carefully remove the baking dish of melted butter from the oven. Pour the batter into the baking dish with the butter. I get the best results when the butter is sizzling hot and just beginning to brown a tiny bit. The heat seems to set the crust and give it a nice, crisp edge that doesn’t stick to the dish.

Add 6-8 cups of chopped peaches. Experiment a bit with the fruit quantities on this. Some people like a higher fruit proportion. Some like less. After several batches, you’ll know which way works best for you.

I used Redhavens in this batch, and I just washed them well but left the skins on because I like the flavor that the skins add to the cobbler. (My grandmother would have been appalled. In her kitchen, peaches always were peeled. )

Spread the chopped peaches on top of the batter.

If you dawdle, the batter will begin to cook in that hot butter and start bubbling up around the peaches before you finish arranging them. It’s an interesting effect and one that can change the final product just a bit if you dawdle too long. Normally, the fruit all sinks down under the batter, which forms a crust on top. If there’s too much bubbling in the batter before you get the dish back into the oven, the fruit won’t all sink. The cobbler will still be yummy, but it’ll look different, and the center crust will be softer. Usually this happens when I forget to cut up the peaches ahead of time or when I think I’m so fast and smart that I can mix the batter and get all the fruit cut before the butter melts. Maybe you’re that fast, but my oven usually wins that race.

Bake about 30 minutes, until the batter has risen to the top and browned slightly.

Note that the peaches didn’t sink so well in this batch, thanks to all that bubbling that occurred while I was dawdling . . . err, slicing and dicing.

Serve warm with whipped cream. Or warm with ice cream. Or cold, with or without ice cream. Heck, just steal a bite straight from the pan every time you walk through the kitchen. You’ll be glad you did.

How to make Grandma’s Peach Cobbler:

1 stick butter
1 cup flour
1/2 to 1 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup milk
6-8 cups cut peaches

Set oven temperature at 350 degrees F. Place butter in 9 x 13-inch baking dish, and place in oven to melt while oven heats. Mix together dry ingredients. Stir in milk. Pour batter over melted butter. Spread fruit over the batter. Bake 30 minutes or until the crust has risen and browned nicely. Serve with ice cream, whipped cream, or plain.

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Grandma’s Peach Cobbler

You can also find LauraP at The Land of Moo.

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Comments

14 comments | RSS feed for comments of this post

  1. 8-1
    8:36
    am

    Good post! Now I’m very hungry for peaches.

  2. 8-1
    8:48
    am

    My recipe calls it “Lazy Housewife Cobbler”. The comment about peeling peaches made me smile. My grandmother told me that it was a lazy cook who didn’t peel the tomatoes before serving. Even tho’ I make this cobbler often (and I don’t think that makes me lazy), I still peel the tomatoes– just in case.

  3. 8-1
    9:15
    am

    Ooooh, this looks good! And we just happen to have some peaches handy, looking for a useful purpose…

  4. 8-1
    11:38
    am

    Mmmmm, this looks very good! May have to find me some fresh peaches!

    Thank you, Laura, for the post!

  5. 8-1
    2:14
    pm

    Ohhh that looks so tasty…I know what kind of desert we have tonight.
    Only thing we don’t have peaches around here..to use the canned peaches, I use the same amount?

  6. 8-1
    2:18
    pm

    I have fresh peaches and all the other ingredients on hand,lucky me, so I’m making this. Thanks for the post!

  7. 8-1
    2:58
    pm

    oops I just made a peach pie I shall try the cobble when we finish the pie

  8. 8-1
    3:31
    pm

    I tried all sorts of cobbler recipes but never encountered one with hot batter starting in the bottom of the dish … that just sounds so lovely and lush! Thank you!

  9. 8-1
    5:15
    pm

    Laura thanks so much! I have been searching for this particular recipe for decades. We had a neighbor in a small Georgia town and she’s the only one I know of who made this particular cobbler ( all other seems to drop biscuit like dough on top). I was just a child and never got her own recipe and now can’t wait to make this and indulge in some nostalgia.

  10. 8-1
    10:15
    pm

    Astrid – Sorry for the delay, no internet today. Grrr. Grandma used a ‘big’ can of peaches, maybe 24-30 oz. or somewhere between 3 and 4 cups. The heavy syrup the peaches were canned in made them juicier than fresh ones (and really sweet). That might be the amount that suits you, or you might find you like your cobbler with more fruit. I think it comes down to personal preference, and you just have to experiment a bit until you know which way suits your tastes best.

  11. 8-2
    1:59
    am

    Thanks Laura, I haven’t tried it yet, to much garden work on the go today.
    But will make it tomorrow, I have several cans of peaches..so I should have enough.

  12. 8-2
    7:23
    am

    I had to make this Peach Cobbler last night! It was delicious….thanks for sharing the recipe!!!

  13. 8-13
    10:58
    am

    wow does these sound wonderful can’t wait to try it!! Thanks for sharing!!!

  14. 8-7
    6:57
    pm

    Mine is in my crazy temperature oven as I type, one minute left on timer!!!!! Diced peaches on the small side…didnt have nearly 6 cups…so I added fresh blueberries…….timer just sounded! Gotta try my dessert, will probably burn the roof of my mouth!!!! Thanks, never made cobbler before!

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