Peach Cobbler Recipe: Sunday Supper

Most cooks have a “go to” recipe for dessert; mine is a cobbler recipe I got from my great aunt. You can modify this to whatever fruit suits your fancy. We generally use what we have on the farm, or what is in season at the market.

Someone had given Jeremy’s grandmother a dozen or so peaches, and she sent them over to have a cobbler made. I made this in between canning salsa.

You can use this recipe on canned peaches but you will need to drain the juice off.

Peach Cobbler
6 to 8 ripe peaches
3/4 stick butter
1 cup self-rising flour
1 cup sugar
1 cup buttermilk (but regular milk can be substituted in a pinch.
1/2 tablespoon vanilla
Prepare your peaches. I have found it is easiest to scald the peaches in a pot of boiling water and then place them in a sink of cold water to peel. The skin will neatly peel off without wasting too much of the peach. They only need to be in the boiling water a minute or two.
Preheat the oven to 375° F. Place the butter in a 9×12 baking dish and allow butter to melt while you are preparing the rest of the ingredients.
Mix flour, sugar, buttermilk and vanilla in a mixing bowl.
When the butter has completely melted, slowly roll it around in the bottom of the pan to coat the bottom. Pour contents of the mixing bowl into the baking dish and spread.
Scatter diced peaches across the top of the batter. Don’t fret about them being covered, the batter will rise and cover most of the peaches.
Bake for 20 to 25 minutes until golden brown.
My favorite way to serve it is with vanilla bean ice cream.

Hope you enjoy the recipe.


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