Granny’s recipe for peach cobbler-or any type of cobbler for that matter-couldn’t be easier. You need about a quart of fresh or canned peaches-and the rest of the ingredieants are sure to be found sitting on your kitchen shelves.
Cook peaches with one cup of water and 1/2 cup sugar for about 30 minutes if you’re using fresh peaches-not quite so long if you’re using canned peaches.
Once peaches are cooked preheat oven to 350 degrees.
Place 1/2 cup butter in a 9 X 13 baking dish and place it in the heating oven until the butter is melted.
Wisk up a batter of: 1 cup plain flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk. Pour batter over melted butter-but don’t stir it.
Pour peaches over batter-but don’t stir. Bake for 50 minutes-or till golden brown on top.
Perfect with a scoop of vanilla or chocolate ice cream-perfect with a glass of cold milk-perfect for breakfast or dinner.
Tipper
This looks and sounds very good. However this doesn’t sound or look much like the cobblers that my mother and grandmothers made out of peaches, strawberries, cherries, blackberries, or even rhubarb. I don’t have a recipe but I don’t remember them precooking their fruit beforehand but they did add sugar (especially to rhubarb) then they made up what was essentially biscuit dough that they rolled out then cut up or tore up into pieces and placed on top of their fruit which was resting in a plain aluminum cobbler pan. That’s what they called it. It looked like a miniature dishpan and was about 3 or 4 inches deep and about 9 inches across. Sort of like a very deep pan for cake layers. Then cook until the crust or dumplings as I liked to think of them began to brown where they peeped out of the fruit. I never had it with ice cream but it was delicious.
Jonelle-thank you for the comment! It doesnt matter if you use home canned or store bought peaches. And yes add the juice of the peaches in too. I recently posted the recipe again-you can see it here:
https://blindpigandtheacorn.com/grannys-peach-cobbler/
I tried the peach cobbler recipe and it reminded me of the way my mother made hers. Delicious. My husband and I love watching you on YouTube.
I found this recipe today and wonder, when you say “canned peaches”, do you mean home- or -commercially canned…or maybe it doesn’t matter? Does one use the juice of the peaches in addition to the water/sugar mixture when cooking them? Thanks.
Making two of these today – one for Book Club tomorrow night and one for work tomorrow. This is the recipe my mom and grandma always made and I lost my copy in a move a few years ago. So happy to see this!! Of course my grandma is from the Appalachian Mountains of North Georgia (Morganton / Dial area) so I’m not surprised to see it here!
I just found your site yesterday and I made this last night! I added a splash of vanilla to the batter. My family loved it! Thanks so much for sharing.
Oh, I like this recipe! It’s like one I used to have that I lost. I think I’ll make cobbler tomorrow. I’ve been hankering for something sweet all week and that just sounds like it would be perfect. Thank you for sharing.
Perfect recipe and the one that my mother used so many years ago.
Thanks for sharing!
yumm! think i’ll fix some tonite! we call this cupa cupa cupa (cause everything is a cup – sugar, flour and milk). you can use fresh or frozen strawberries and it tastes just like cooked strawberry jam – that is my favorite! xoxo
This is almost exactly the same recipe that my 89-year-old Dad’s 80-year-old lady friend gave us last year and it is WONDERFUL and so easy to make. Got me drooling just thinking about it.
Tipper,
I’ve made this recipe for cobbler many times. Using self-rising flour or plain flour both work. I also have substitued the Splenda that comes in the measuring bag as a portion of the sugar..
My favorite way is put the blackberries or peaches over the mixture, (I usually use only 1/2 cup of sugar) then pour in the fruit..expecially if the fruit is real ripe and sweet…Then I dot the top with a portion of the stick of butter, I saved..Sprinkle part of the reserved sugar on top too…It rises pretty quick in my oven, so the sugar crytallizes on top of the crust somewhat..
I have pondered cooking sweet potatoes til tender and smash a bit…add to the mixture..then dotting marshmellows in or on top..I might try it one time..Then I would have to add chopped pecans too..then dot with butter…Lawdy, the calories…
Thanks Tipper,
I have made it with Splenda & also the stevia sweetener. It works & is pretty good–half sweetener & half sugar works better.
That sure sounds good. I wonder…is there some way to set up an automatic “notification” when YOU try these recipes? That way I would be sure not to fix the things I don’t like! I’ll write this down just in case that won’t work,lol! Thanks!
I woke up hungry this morning. Some of this would have been wonderful with my coffee.
Can you do anything to a peach that would make it taste bad? But this recipe looks like it would show peaches to their best advantage—-I’m heatin’ the oven now.
Tipper,
Peach is my favorite cobler and
I wrote this receipe down also.
When I make an apple pie, I just
got to have that scoop of vanilla
ice cream. There’s just something
about hot and cold together for
the moment. Thanks for the receipe…Ken
I’ve made Granny’s recipe so many times I’ve lost count. One of the best I remember was when I had a few peaches and blackberries mixed together. I got rave reviews on that one. I’m practicing making my crust by rolling it out and putting it on the bottom and top. But Granny’s Recipe is definitely the one I use the most. Anybody ever make one using Splenda?
We love peach cobbler! Will give this recipe a try, sounds so easy an delicious.
Ed – real butter is always better, isn’t it?
I could almost taste it..Thanks for the recipe.
A long time ago I found this same “easy fruit or berry cobbler” recipe which could be remembered by 1 of each ingredient:
Batter:
1 stick margarine, melted
1 cup sugar
1 cup self-rising flouw
1 cup milk.
Stir all together and pour over one quart of canned fruit (or fresh fruit to which 1 cup of water had been added).
Bake for 1 hour in preheated 350 degree oven.
Delicious, quick, and easily-remembered when the cook is in a rush for a good dessert!
HMmmmmmmm! I am starving for peach cobbler now!!!
One of my favorite is blackberry cobbler!
Love it! I wrote about peach cobbler this week too.
My niece was here, she made it from our ‘granny recipe’.
Ours is layered with a pie type crust, Niece Aisha dubbed it ‘peach lasagna’!
It was great alone and with ice cream too.
Shame on me! Thanks so much to Granny too!
Thanks Tipper! Another great BP recipe to add to our box!
Oh, YUMMMM! Our Michigan peach crop took a huge hit this year (as did apples and cherries), but there are still a few to be found. I’m going to have to get some and try this out!
That recipe is like the one I call Lazy Man Cobbler. I use self-rising flour and never cook the canned peaches. It doesn’t look like you used the syrup as I do. Maybe I will have to tweak the recipe so mine will look as good as yours.
Peach cobbler is one of my favorite things and yours looks really good. I make mine a little differently – I put about a cup of sugar over my sliced fresh peaches, let it set while I make my batter. They cook up nicely while the cobbler bakes and it saves a little time.
Thank you Tipper, this looks exactly like the cobbler my Nanny would make. I remember helping her and really remember the don’t stir, LOL.. My Pop got his love of cooking from his mamma (my Nanny) he passed this love to my brother and I. Both of my sons love to cook, can’t wait to send them this recipe!! (they know your blog, but both work such long hours, hard for them to read very often)
I have baked Granny’s cobbler the lazy way. Granny’s makes a much better presentation and no doubt is more tasty. By keeping a supply of canned fruit pie fillings on hand, I can whip up a cobbler in no time in the Winter. I use 1 cup self- rising flour, 1 cup milk, and 1 cup sugar. This is indeed a very old recipe dating back to my Grandmother’s time.
Yummmmm! Love peach cobbler more than all cobblers combined.
Question: When you say butter do you mean butter? Like from a cow’s utter butter? Or could one use the other stuff that’s made to look like butter and claimed to taste like butter but is made in a factory from who knows what? And costs just as much or more? And can sit out on the kitchen counter for days and not draw insects?
My wife used to make something like that. The batter would rise up and over the fruit and make a crust on top. I forget what she called it. I didn’t eat it much because she used the plastic stuff in place of butter. She didn’t like the thought of where butter comes from. She don’t cook much anymore.
Idea: I’ll bet you could spread Parkay on your wood siding to keep the bumblebees from boring holes in it.
Thanks for the recipe Tipper. Perfect is the right word for peach cobbler. When I was a child, Mary Louise used to make a cobbler for Friday night supper every week. She also could make the best fried chicken to date. I surely do miss her. 🙂
This was an easy-to-make a cobbler when I was growing up. We used the same proportions, though, except for the butter. A cup of everything or if making a larger one – 1 1/2 cups or 2 cups of everything. Yum!
Yum! Looks super simple : )
Yes, that’s a wonderful, but easy, cobbler. I used to make it a very long time ago but then I forgot all about it until this very day.
I got the recipe from one of my aunts.
I’m gonna write this one down so I’ll not forget it again.
Tipper, some of those old recipes are the very best!
I’ve baked cobblers like this forever. They are easy and soooo good. Wish i had some of it now to go with this coffee.
Oh, man.
I’m going to the fruit stand and getting peaches today!