Easy Peach Cobbler

 
As a little girl, my mother often made fruit cobblers.  I especially remember her making them from peaches, cherries, and blackberries.  My dad had a major sweet tooth and she tried to keep something baked for him most of the time!

Fruit pies and desserts go way back in my family.  My grandfather on my mother’s side was a farmer who had peach and apple orchards.  On a recent trip to Missouri to do genealogy research, I realized what a big operation his orchards were.  His fruit from the Campbell orchards in Koshkonong, Missouri was known all over the southern part of Missouri and northern Arkansas.  Since the fruit was so plentiful and my grandmother had to feed eleven children, there were lots of pies and cobblers made with the fruit.

Every summer as a child, my mother would make a trip to the neighboring town of Campbell, MO that was known for it’s peach orchards.  She would come home with bushels of peaches to be peeled and sliced to put into the freezer.  She made great pie crust type toppings for her cobblers.

I don’t love making pie crusts.  I’ve done it and it turns out fine, but I just don’t like making them.  This cobbler is a quick and easy version.  It takes a short time to prepare.  You can eat it as is or with fresh whipped cream, but my favorite way is to have it slightly warm with a great vanilla ice cream on top.  Yum!

 


 

Easy Peach Cobbler

Ingredients:

  • 1/2 cup butter
  • 1 cup all purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups peach slices (may use fresh, frozen, or canned)
  • 1 tablespoon lemon juice

 

Directions:

Melt butter in a 9×13 inch baking dish.

In bowl, combine flour, 1 cup of sugar, baking powder, and salt.

Add milk, stirring just until dry ingredients are moistened.

Pour batter over the butter (do not stir).

Bring remaining sugar, peaches, and lemon juice to a boil over high heat, stirring constantly.

Pour over the batter (do not stir).

Bake at 375 ºF for 40-45 minutes or until golden.

Serve warm or cooled with vanilla ice cream.