Mae's Peach Cobbler

From the kitchen of Mae Barfield
Serves: 8 to 10
Pan: 9-by-13-inch baking dish
Oven: 350°F
Time: about 25 minutes to fix, 45 to 50 minutes to bake

For the peaches

For the batter

Directions

1. Heat the oven to 350°F.
2. Stir the peaches, ½ cup sugar and the lemon juice together in a bowl. Let them stand while you make the batter, so they give up some juice.
3. Put the butter in the 9-by-13-inch baking dish and set the dish in the oven until the butter melts, about 5 minutes. Take it out and tilt it so the butter covers the bottom.
4. In a mixing bowl, stir together the flour, 1 cup sugar, baking powder and salt. Add the milk and stir just until smooth.
5. Pour the batter evenly over the melted butter. Do not stir.
6. Spoon the peaches and their juice evenly over the batter. Do not stir. Sprinkle the cinnamon over the top if you're using it.
7. Bake 45 to 50 minutes, until the top is golden brown and the edges are bubbling. The batter rises up around the peaches as it bakes.
8. Let it cool at least 15 minutes before serving. Serve it warm, with vanilla ice cream if you have some.

Notes

• To peel peaches, drop them in boiling water for about 30 seconds, then into a bowl of cold water. The skins slip right off.
• If you use self-rising flour, leave out the baking powder and the salt.
• Out of season, use frozen sliced peaches, thawed, juice and all. I put up a freezer full every July for just this reason.
• For the lunchroom I made this twelve pans at a time on the last day of school. It doubles fine in two dishes. Don't try to double it in one.

Mae Barfield · [email protected] · Last updated September 18, 1999
Back to Recipes That Print Right · A Blank Card to Copy