One of my favorite things about Summer is the availability of Peaches. I love Peaches! I will eat or drink Peach flavored anything. Without a doubt, my favorite Peachy desert is Cobbler. My Mom was a cobbler lover, so it was a desert staple around our house growing up. Her favorite was black berry. I promise after this paragraph to minimize the number of times I use the word Peach.
There are many varieties of cobbler, but in my opinion, they are not all created equal.
I’m not a fan of the crumble variety. That’s where you have a gooey, fruity base topped with a crumble made from sugar, butter, flour, and sometimes rolled oats or nuts. This, to me is a pie without the crust. I’m not saying it’s bad, but anyone who’s had my family’s version of a cobbler will tell you the crumble variety is a pretender.
I’m also not a fan of the variety where pie crust is laid on top of the fruit mixture. It’s a pie without the bottom crust. Fruit pies are great, but crust on top, does not a cobbler make. Just……..NO!
The recipe I use was handed down to me from my Mom. I don’t know if it’s an old family recipe. I don’t know if it was something my Mom or Grandma found and liked or if it was passed down to them. All I know for sure is that it was one of the first deserts I remember as a small child. My Mom had a stained and worn copy of it written on what was probably once very pretty stationary. It was folded up and kept along with dozens of other slips of paper, between the pages of an old cookbook that was falling apart. Let’s just say it looked like it was loved.
The recipe is based on an old “cup a cup a cup” style recipe where there are three main ingredients for the base. As you read the recipe and make it, you’ll see it’s very rich (as in very sweet). Surprisingly serving it with ice cream is not a bad idea. Like sauces on meat, I generally prefer not to mix ice cream with my deserts, but Peach Cobbler is the exception to the desert rule. You can substitute any fruit in syrup. You can even use multiple types of fruits. I prefer fresh fruit mixed with sugar and allowed to rest and create its own syrup, but you can use canned fruits in syrup. Can you tell the syrup is important? Don’t drain it.
Okay, here’s the recipe:
Start by preheating your oven to 350F. This recipe is for a 9”x9” square baking pan. Place one stick of butter in the pan and allow it to melt in the oven while preheating. If you double the recipe and use a larger rectangular pan you don’t need to double the butter.
In a large bowl, combine;
¾ cup self-rising flour
¾ cup white sugar
If you mix these together thoroughly now it will help prevent lumps when you add the next ingredient.
½ cup milk (use whatever you prefer, even lactose free, soy, or almond milks work)
Stir until you have a smooth batter.
Pour over the hot melted butter in your baking dish. The batter should be thin enough that it automatically fills the bottom of the dish.
Over the middle of the batter, pour 16oz (2 cups) of Peaches with their syrup.
Sprinkle one cup of sugar evenly over everything. If you double the recipe, I wouldn’t double the sugar on top.
Sprinkle a tbsp. or 2 of cinnamon over it as well. (optional)
Bake at 350F for 45-60 min. The time varies based on the oven, your elevation, and whether or not you are using a glass or metal dish. Set you timer for 45 min and then watch it until light golden brown.
Allow to cool and then serve.
I hope you enjoy this as much as I do. It’s a favorite among family and friends, so be prepared for requests.