Mother’s Peach Cobbler

From the kitchen of Sharon Y. Cobb

My mother Bonnie E. Lyons used to make this cobbler recipe often when we visited for Sunday dinners. She said she got the recipe from Southern Living or one of the women’s magazines she subscribed to. It’s easier than pie and oh so yummy! You can also use a combination of fruits or replace peaches with any fruit.

Cobbler Cobbler&Cream

½ cup butter
1 cup self-rising flour (if using all-purpose flour, add 2 tsp. of baking powder)
1 cup sugar
1 cup milk
4 cups sliced peaches, sweetened to taste (or use frozen peaches, thawed)
1 tablespoon sugar

Preheat oven to 375 degrees.

  1. Sweeten fruit with 1 tablespoon of sugar and set aside.
  1. Melt butter in a 8” x 12” baking dish in the preheated oven.
  1. In a large bowl, mix flour, sugar and milk.
  1. Add the flour mixture to the melted butter in the baking dish. DO NOT STIR.
  1. Add peaches to the baking dish. DO NOT STIR.
  1. Bake at 375 degrees for 45 minutes to 1 hour. Use toothpick to check for doneness in center. Dough should be browned.

Serve warm with whipped cream or ice cream.

Serves 8.

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