Peach cobbler has to be one of the easiest desserts to make, as well as one of the tastiest to eat! Especially if you have some vanilla ice cream to dollop on your portion.
Granny shared her go to recipe for peach cobbler back in the day when The Deer Hunter and I were first married. I jotted it down in my cookbook while she told me how to make it over the phone. I’ve seen the same recipe in tons of cookbooks over the years so it’s a very common recipe. Granny said she learned to make the cobbler from her mother, Gazzie.
Granny’s Peach Cobbler
- 1 can of peaches (home canned make it so much better!)
- 1 stick of butter
- 1 cup milk
- 1 cup sugar
- 1 cup self-rising flour
- butter/lard to grease dish
Grease baking dish. I like to use a glass casserole…probably because that’s what Granny uses. Pour peaches, along with their juice into the dish. Mix milk, sugar, and flour together. Pour over peaches. Don’t stir. Cut up butter and drop on top of mixture. Bake at 350 degrees for 30 minutes or till done. The top will be golden brown.
Such an easy recipe to whip up when you need a dessert. The recipe also works well with other types of fruit. And I love that it makes just enough dessert for a family meal without having to worry about the leftovers. Of course, the recipe is easily doubled if you need more portions or you want leftovers.
Tipper
I just wanted to drop a comment a say that I really DO stop back by this recipe often! I keep neglecting to write it down but we really love it at our house. At this very moment a cherry cobbler is in my oven with about 15 minutes more on the timer. Thanks for this classic
I have enjoyed your web page very much. I’ve traveled quite a lot ate a lot of different foods from other countries, but lately I find myself coming back to my southern roots. My mom passed a few years ago and I’ve missed her cooking. I’ve used your cornbread recipe and it reminded me of home. This peach cobbler reminded me of my grandmother, it is perfect and easy. Thank you for your stories and your recipes. Be blessed through the New Year.
I WOULD LIKE THE YEAST ROLLS RECIPE
I remember one of the Aunts or Great Aunts making it like this long ago for family reunions up north. Here in the south though, we top it all with pie crust dough. I like ’em both.
I also very vaguely remember someone making apple pie in a paper grocery sack. Anyone else remember that? Don’t know why the sack didn’t catch fire since it had to be a gas oven, that’s how long ago this memory is.
And I remember a pie that looked and tasted just like Apple Pie but was filled with Ritz Crackers and no apples at all, though I can’t say I ever tasted one made like that.
God bless.
RB
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Here’s a good link to NC weather for the next few days. I have it selected for my area in Central NC, but you can change it to any area you want:
http://www.wral.com/weather/
Looks like cold and some rain, but no snow through Raleigh here. Down 77 may be different though.
Prayers for travel and weather mercies as you go.
God bless.
RB
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Mmmm-Mmmm peach cobbler, love it! This looks very similar to the one I make only the one I make you melt the butter in the pan, pour in the batter, and then pour your peaches and juice on top then bake. It’s sooo good.
I am almost better, 2 more antibiotic pills to go. My hearing in my left ear hasn’t come back yet Thank you for your well wishes.
Pam
scrap-n-sewgranny.blogspot.com
Tipper, we call his peach cobbler Lazy Daisy Pie. We used to have a houseboat on the Lake and I would bake this peach cobbler and the game wardens love to come by for pie and coffee. We make homemade ginger bread as well with a friends and fishing buddies Wendell and Betty Kidd those were the good ole days. Always when you post something it brings back such happy memories. I love those peach pies.
Tipper, round here we call it the “Dump Cake”. Melt your 1 cup of butter and with 1 cup of flour,milk and sugar. Mix and dump over fruit of choice. I sprinkle a little cinnamon on the top, then bake.
Sixty degrees here in Cherokee with a little of the snow still on the north side. Really is good to see the sun today.
Peggy L.
Suggestion for your travelers: go to http://www.weather.gov/ and plug in some of the main cities along your alternate routes. This will give you a pictorial forecast for the next 4 days as well as a written forecast for the next 7 days. This has served us well several times. Cautionary note: recently the forecasts have been changing constantly – even morning to afternoon along the Gulf Coast and southern states so be aware and always have a back-up plan!
This is our cobbler recipe, too. I like to give it a little swirl or two to mix some of the fruit syrup into the flour mixture. Yours looks so good I may make one with the home canned peaches I’ve been saving back.
Tipper,
I know this is off the topic a bit…But would Marylou or husband (Tampa area/strawberries) know if some strawberry farmers dye their green berries red…because sometimes the berries that I buy here look very red ripe, but are white inside and not ripe? Just pondering the notion!
Thanks Tipper,
PS…found Mom’s fruit cocktail cake/cobbler recipe and it is practically identical to your peach cobble recipe…only use fruit cocktail instead of peaches!
I used to love it…but Mom’s make the best of everything most of the time!
Tipper,
You hit the nail on the head with
that Peach Cobbler, it’s my
favorite! But I like those wild
strawberries in a cobbler too.
When I was young, we picked lots
of wild strawberries for mama to
can. Sometimes she’d just have a
big pan of strawberries and hot
biscuits for our breakfast.
Good luck to those girls driving
South…Ken
My wife makes a recipe similar to this. Everybody likes it hot except me. I like it out of the fridge the next day. Needless to say it isn’t very often I get any.
My husband makes a very similar fruit cobbler…kind of like a “dump” thing. Mix one cup self rising flour, one cup milk and one cup sugar. Melt one stick butter in a glass casserole and pour in flour mixture then add one cup fruit of choice(including strawberries) right in the middle and do not stir, bake at 350 till nice and brown on top. He will also use this same recipe without the fruit and it makes a perfect base for shortcake since we live in the middle of strawberry country. We live east of Tampa Florida and our weather is warm..72 right now and overcast. I think our cold is over *sigh*
Roger-thank you for the comment! Yes Granny makes strawberry cobbler-its good too!
Tipper
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Shirl-thank you for the comment! I left out the part about the butter-sorry! But I went back and added it. I cut the butter up into pieces and then drop it on the mixture before putting the dish in the oven.
Have a great day!
Tipper
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Judy
Sorry I left out what I do with the butter! I went back and fixed the directions. I cut up the stick of butter and drop it on top of the peaches and flour mixture just before I put it in the oven to bake. But lots of folks left comments that they melted it first-Im sure either way would be great : )
Have a great day and congrats for writing those recipes down for your kids!
Tipper
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
do you actually use a whole stick of butter? Or just grease the pan a little? I also have many of the same basic recipes, but this one sounds the easiest. Most of mine say to melt a stick of butter..then add the ingredients and stir. Alas, I am not a natural cook and need all help I can get. đŸ™‚ My sons are wanting recipes now and I’m really working on a few. Love the Blind Pig and Acorn site.
This blog never ceases to amaze me. This is same recipe my Mom used, and I have used with minor differences. We use thickened sweetened fruits. Then the flour, milk, and sugar mix is poured in first, and taking a large spoon the fruit is placed in scoops on top of the mix with the remainder of butter poured across top and baked. This tends to give a crispy texture to part of the top with the mix rising up to mostly cover the fruit. Think I might just try your way next time. Last time I fixed this I had company that included a child. Instead of peaches I had used some thickened and sweetened fresh-picked blackberries. It was unbelievable! The child asked for the pan so she could scrape out all the left over cooked residue
Information for Ruth and Eleanor. Those tunnels on I-77 can be a nightmare around a holiday or sometimes on the week end. The traffic was so backed up a few months ago that I took an alternate route across some mountains I am familiar with. Most of the time all is well, but one would do well to avoid holidays, and do week day driving if possible. They usually keep the turnpike cleaned well.
Home canned peaches may work well for this, but the last few times we used grocery store peaches there was too much syrup and not enough peaches. The result was a runny cobbler with a too-wet crust. Next time, I’ll use two cans of peaches and drain some of the juice out. Or try frozen peaches. We use biscuit dough for the crust, but our daughter made one recently using a box of gingerbread mix. This may be the best yet, though she had the same problem with canned peaches..
An old lady gave me this recipe when I was just moving in next door to her. It was so easy to remember, a cup of everything, that I don’t think I saved the card she wrote it on. She melted a 1/2 stick of butter in the pan before she poured the peaches in. It looks like your original recipe calls for a half of a stick too. Do you use it to grease the pan or is it added to the top of the mixture as shown in the pictures? I’m going to be feeding a bunch of hungry boys their dinner today and peach cobbler will be dessert. I made your yeast rolls for all the holiday dinners. The bread eaters around here loved them, so I made them again yesterday.
Ruth and Elenor, you won’t be traveling through KY, but it seems like we are all expecting a mixed bag of weather this week and possibly next week as well. They are saying we could go from thunderstorms to heavy snow within 24 hours. Regardless of the weather, drive careful and have a safe trip!
My Great Grandma called this exact same pie ” Lazy Wife pie” since it is so easy to make and Great Grandma cooked hers in an iron skillet. Me and both my daughters can make this from memory , and have made it many times.
I love this recipe and so easy to make. It is my
granddaughters favorite. Fast fix dessert if friends pop
in.
Hum! The best job in the world is being a wether person. Wheather he/she is right or wrong, he/she still gets paid. However, it is Mother Nature, so she does her thing, changes her mind often. We are in North FL about three miles off I-95. This upcoming week is to be warmer, almost in the mid seventies. Right now it is overcast and 58, but it does warm up. There is supposed to be rain, maybe, Wednesday/Thursday. However, the saving grace from where you are coming from, no snow. Have a safe trip!
Funny how this same recipe was handed down in the hills of Pennsylvania also.
I have it in my head and should probably write it down but it was so easy to remember. Just 1 can of fruit and 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Butter on top.
Love recipes like this.
Also, there is a pound cake recipe that has 1 pound of everything
in it. Have you heard of it???
Tipper,
Boy, looking at that cobbler makes my stomach growl. The way you consistently capture the essence of your subject food, finished and in process, is amazing. Well done again. You mentioned other fruit – About 20 years ago we were staying at La Prades fish camp, over on Lake Burton, GA, where we’d often go before discovering the Folkschool.
Somebody else from Fla brought quite a few flats of strawberries to the kitchen staff, who had been whipping up great family style meals (much like JCCFS does)for decades. They made their 1st strawberry cobbler, which was amazing. Every year during strawberry season (about now), all folks with a hankering in central Fla, pull out their favorite shortcake recipes and make some really wonderful deserts. Now I don’t mean to sound ungrateful. I do enjoy strawberry shortcake, but every time I eat it, I wistfully remember the strawberry cobbler in all its glory. A good peach cobbler, however, creates its own memory and does not lead to such past pinings – Just 7am hunger pains, when you see a really good close-up shot of one.
Has anybody out there ever made or eaten strawberry cobbler?
Tipper,
This recipe sounds like one I use except, I melt 1 stick of butter in the pan, stir my flour, baking powder, salt and 1/4 cup sugar. Pour over butter. Place fruit over flour mixture. Sprinkle 1/4 cup more sugar. bake in 350 oven. Crust rises to the top and tween the fruit. I have used only self-rising flour instead of all-purpose flour eliminating the salt and baking powder. Works fine. My favorite made this way is blackberry cobbler…
Quick recipes made either way I think!
As far as weather predictions for Ruth and Eleanor’s travel plans. I’d say prepare for all types of weather, but especially rain gear.
March is transition month into the new season and anything from a heat wave to a blizzard could occur, along with a monsoon. Right now predictions are rain and warmer this week, until dropping temperatures for a day or so, then back up to warmer and dryer days again. A March roller coaster! Good Luck!
Thanks Tipper,
PS…It is going to feel like Spring is arriving come the 60 degree day Wednesday with a chance of thunderstorms here in East Tennessee!
Somewhere in my recipe box I have a little scrap of paper with the same recipe written on it. I got it from my aunt when I hadn’t been married long.
My recipe was called fruit cobbler and you used whatever fruit is available. Most frequently I used apples because that was what I had.
This recipe has a lot of things in its favor. It’s quick, easy, and gooooooood!
Now about the weather. It’s wet out now. That’s about all I can say. It could be snowing this afternoon or warm and sunny.
My Mom used this recipe and loved it. She would make it with fresh fruit.
Cant help with the weather. Im in Vermont . We had another inch of snow overnight but it is up to 17 degrees. Spring is coming. Barbara
I’m worse than a stray Dog when it comes to peach cobbler,, one bite of it and you can’t run me off….
Hey: FOR THE LADIES HEADING SOUTH: The roads around East Tennessee have been cleared but there is lots of salt on the road and plenty of pot holds in the in the surface. And of course the BIG SEMI TRUCKS are out in great numbers. Just stay AWAKE! Best of luck. Eva Nell
This is the “easy” peach cobbler recipe I’ve used for years! I began cooking for my farm family when I was but a “slip of a girl” at 14, after my mother’s death. My Daddy’s favorite dessert was peach cobbler, so you can imagine I made a lot of these. Also when I had to cook in the fall for the “sorghum syrup mill” workers, I would make two peach cobblers for one mid-day meal to assure that 12 to 16 hungry men had at least one serving of peach cobbler, which they liked a lot, too! And I found I could use the same recipe and change the fruit to a can of pears, a can of blackberries, a can of cherries! Works well with any fruit!