This recipe is, quite simply, the best peach cobbler I have ever eaten – period. It is THE pefect ending to any summertime meal.
Lady and Son’s Peach Cobbler
This recipe is, quite simply, the best peach cobbler I have ever eaten - period. It is THE pefect ending to any summertime meal.
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 3/4 cup self-rising flour
- 1 cup milk
- 1 (28-ounce) can sliced peaches in heavy syrup, un-drained (You can use fresh peaches too, see note at end of recipe)
- Cinnamon, for sprinkling, optional
- Vanilla ice cream or fresh whipped cream, for serving
- Preheat oven to 350 degrees F.
- Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
- Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
- Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (*The most important part of this dish is not stirring the mixture at this point in the recipe.*)
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 135Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 117mgCarbohydrates 28gFiber 1gSugar 19gProtein 2g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo: Nibbledish