Peach Cobbler.

mikael3 · Aug 9, 2015

<!-- [if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves>false</w:TrackMoves>
<w:TrackFormatting/>
<w

unctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w

oNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w

ontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w

ontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]-->

Does anyone here remember this recipe from the ’70s? From searching online, it looks like it was an Appalachian recipe, but it’s not old enough to be part of the traditional cooking there. I don’t know anything more about it.


This is the only cobbler I ever knew growing up. Other kinds of cobblers with a crust or a biscuit topping were completely unknown to me. I remember for a while there, this was just about the only dessert anyone made, but then it seemed to disappear. I suppose people got tired of having it every day. But it’s a good recipe, and I use it every year when fresh peaches come in. It also works well with blackberries, blueberries, and sour cherries.

2½ lb sliced, peeled peaches

1 c sugar

2 Tbs lemon juice

½ tsp mace

Mix these together.

Set aside for at least ½ hour till the juices run.

You should end up with about 4 cups of fruit and 1 cup of juice.

1 stick butter (4 oz)

Set the oven to 375°F.

Cut up the butter and put it into a 9″× 13″ casserole.

Put the pan in the oven, and leave it till the pan is hot and the butter is melted, hot, and sputtering.

7 oz flour (1½ c)

2 tsp baking powder

 1 tsp salt

 1 c sugar

 1 c milk

Whisk these together to make a runny batter.

Pull the hot casserole from the oven.

Pour the batter over the butter.

Put the peaches over the batter.

Finally, pour on the juice.

DO NOT STIR THIS UP. Put it into the oven as is.

Bake for 25 minutes.

Broil for a couple of minutes if the top isn’t nice and brown.

norgeway · Aug 9, 2015

Its from at least

The 60s , I have seen it in some OLD Church cookbooks, its a standard around here, I use 1 cup self rising flour, 1 cup sugar and 1 cup of milk...

gansky1 · Aug 10, 2015

Our peaches won't be in for a couple of weeks, I'm hoping they're here by Labor Day. This recipe sounds fantastic, I'm printing it out!

That's a beautiful range, John, I'll bet it bakes like a dream!

frigilux · Aug 10, 2015

Don't know that I've ever made a true cobbler. It has always been 'crisps,' with a lot of topping. As with Gansky, am waiting for good peaches to arrive. Sweets are off the menu for me these days, but I'll certainly make this for guests or the gang at work.

Thanks for posting the recipe! Great Frigidaire range, by the way.

mamapinky · Aug 10, 2015

John that cobbler looks delicious, I will be making it soon. The range is also beautiful.thank you for sharing.cheryl

mikael3 · Aug 10, 2015

I do love the range. I learned to cook on a 1963 Frigidaire years ago, but I’ve only had this 1954 beauty since November.

Something I should really emphasize is that it’s important for the butter and the pan to be very hot. I put a strip of foil over the pan while the butter heats, and then I listen to hear it sputter and pop. It can even brown a little, but not too much. If the butter is melted but not hot, the cobbler comes out kind of gooey. This is the voice of experience! (Don’t put foil over the cobbler itself, just over the butter while it heats up. It keeps the oven clean.)

Hans, I’m really surprised the recipe is as old as the ’60s. I’ve looked for it in a lot of cookbooks, but I’ve never found anything. And I remember that the original recipe called for self-rising flour, I just don’t usually have that around the house.

appnut · Aug 10, 2015

My mom used same recipe in the 60s & 70s, she'd adapt it for either fresh or canned peaches.

michaelman2 · Aug 10, 2015

Same here Bob. My grandmother used that recipe and the previous post is very correct...make sure the butter is sizzling! If not, the crust can be gummy. This is sooooooo good with homemade ice cream!

jetaction · Aug 10, 2015

I made this tonight!

Very, very good! I cooked it 10 minutes longer, no gummy crust.

kevin313 · Aug 10, 2015

Thanks so much for sharing this recipe! I remember having this - or something close to it - many years ago. I will look forward to making this again!!! Michigan peaches are still in season

Your range is a real beauty!

askolover · Aug 11, 2015

That's the way

my grandmother made it as far as I remember.

Anyone here ever heard of a CHOCOLATE cobbler???? Sooooo good!

sudsmaster · Aug 11, 2015

Just so happens my peach tree is sagging with ripe fruit. T his looks easy enough. Might have to go get some butter and mace, though.

mikael3 · Aug 11, 2015

I love the mace in this, but you could skip it. You gotta have the butter, though!

norgeway · Aug 12, 2015

Chocolate Cobbler!

YEP, I make it, I will get out the recipe and post it.

appnut · Aug 12, 2015

I too have heard of chocolate cobbler, have a recipe or two I've spied online, but haven't made it. I'd eat it all :-(

askolover · Aug 12, 2015

That's why

I don't make it very often! haha Usually in the winter I'll do more baking, don't like to heat the house up unnecessarily with the oven and the range hood just sucks all the AC air out. Chocolate cobbler is easy to make though! Good with vanilla ice cream.

circlew · Aug 14, 2015

I've had chocolate cobbler in restaurants before, and like it pretty well. I've not ever made it, however.

Peach Cobbler.

Help Support :

mikael3

Well-known member

norgeway

Well-known member

gansky1

Well-known member

frigilux

Well-known member

mamapinky

Well-known member

mikael3

Well-known member

appnut

Well-known member

michaelman2

Well-known member

jetaction

Well-known member

kevin313

Well-known member

askolover

Well-known member

sudsmaster

Well-known member

mikael3

Well-known member

norgeway

Well-known member

appnut

Well-known member

askolover

Well-known member

circlew

Well-known member

Similar threads

Latest posts