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The HBHW Recommends
Super Easy Old-fashioned Peach Cobbler
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Submitted by HBHW reader SK
Ingredients:
*1 cup flour (self rising)
*1 cup sugar
*1 cup milk
(I have used whole milk, powdered milk, 2% and they all taste equallly good.)
*1 stick margarine
*1 “large” can of sliced peaches, you need the sliced ones, not peach halves. If you have peach halves you’ll need to cut the halves in half. (i think it’s 24 ounces, not sure…. there’s 2 sizes you can get)
I use a 9×9 square baking pan for this, you can adjust for more ingrediants if your pan is larger, or for a larger cobbler. Just remember it’s equal parts flour, sugar, and milk.
Instructions:
*preheat oven to 350F
*mix the flour, sugar, and milk then set aside.
* melt the butter, then pour into the pan
* tilt the pan till it’s evenly coated with the margarine
* pour in peaches at the center of pan, and try to distribute the peaches evenly. yes you need all the juice in the can. don’t drain it.
* now, pour the batter in at the center. the batter will even out when you cook this, and yes, it’ll be enough, though it may not look like it.
Now place the pan in the oven and bake for 45 minutes. the top should be golden brown when the cobbler is done.
It’s important to keep the pan level as you add ingrediants, and when you put it in the oven.
I love this cobbler, it is almost fool proof. I’m not sure how anyone could mess it up. stick to the recipe, don’t alter anything, If you do it exactly like this, you will be rewarded with a great desert. My grand mother was the best cook, and yet she loved my cobbler, and asked me to make it for her more than once.
SK
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6 Responses to “Super Easy Old-fashioned Peach Cobbler”
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Website & Graphics by ccd
July 24th, 2009 at 12:47 pm
Has anyone made black currant Jelly? I have had the jam but it has a lot of skin and seeds my husband doesn’t like.Thanks
July 24th, 2009 at 1:59 pm
I have done something very similar to this.
I use canned fruit I get through the Angel Food Ministries prog.
Sometimes I do have to cut the fruit up since it comes in halves but it all works out.
I use oatmeal, brown sugar and butter for the topping and quite frankly never measure it cause you can never have too much topping on a crisp.
It seems between my son and my roommates son there is never any left, even at 24 it is still one of their favorites.
LH
July 25th, 2009 at 10:49 am
The Peach Cobbler recipe submitted by HBHW reader SK is right on. It is
one of the very first recipes that my 3 daughters and 1 son learned to cook when we were doing “cooking school” at home in our own kitchen. They each made their own cookbooks, and as they learned, the recipes were all
handwritten by them, dated, and to this very day, they treasure those
personal cookbooks more than any purchased ones.
The Peach Cobbler is still our son’s most favorite dessert and we have
it at least once a month. It goes perfectly with Cowboy Beans, Grub Gravy and pan-fried biscuits or cornbread, all eaten from pie pans just as though we were sitting around a campfire. Family traditions make the
most precious memories, and Peach Cobbler is right up there at the top of
the list. It is a no-fail recipe, and adapts very well to canned pears,
cherries and even fruit cocktail.
This is such a great newsletter, and one that I look forward to each week.
Thank you for all the work you put into it to make it so full of pleasure.
Julia in Coconut Creek, FL
July 27th, 2009 at 9:36 am
I make this recipe with one difference. I pour the batter over the melted butter and then pour the can of peaches over the batter. It still comes out perfectly. I also change it up sometimes using cherry or blueberry pie filling instead of peaches.
August 3rd, 2009 at 2:55 pm
My granny (born in 1904)and my mother used to make this recipe. Now I’ve raised my kids on it.
A few differences: You can use regular flour, but add 1 tbsp. baking powder. I cut the stick of butter to 1/2, so it’s not so fattening, but not so delicious, either. You can use any kind of fruit, canned or fresh.
Sometimes we add pecans or walnuts to make it healthier.
Laura
November 11th, 2009 at 7:34 am
Be sure to mix your sugar and flour before adding the milk, otherwise you’ll have gloppy h2o and you’ll be trying to add sugar to this…