Peach Cobbler

My Dad loves peach cobbler and so do I. I guess the apple, in this case the peach, didn’t fall far from the tree. Every Sunday when I visit my Dad at the Southwest Louisiana War Veterans Home, I bring him something baked especially for him. Last Sunday it was Peach Cobbler.

In my former life, many years ago, I lived in Georgia for about 10 minutes. The things I remember most during my short time there were friendly people, clean highways and the peaches. The recipe below was given to me by the sweetest lady working at a peach stand on the side of the road outside of Macon, Georgia.  

This is an easy recipe for peach cobbler. The base of this recipe can be used for almost any fruit including blueberries and blackberries. You just might want to tweek the amount of sugar or add spices. 

Now, finally- my peach cobbler recipe. 

8 medium fresh peaches (peeled, pitted and sliced) - about 4 cups

1 cup sugar

1 cup water

Add peaches, sugar and water in a medium sized saucepan. Cook on medium heat until the sugar is dissolved, stirring to coat peaches to bring out the juices to make a thin peach colored syrup. Remove from heat and set aside to cool. When cool, drain syrup from peaches. Reserve for later use. 

1 stick unsalted butter

1 cup self-rising flour

1 cup sugar

1 cup milk

Reserved peach syrup

Oven proof 9x12 baking dish

Preheat oven to 350 degrees.

 Place the stick of butter in the baking dish and heat the butter in the oven until it’s melted. While the butter is melting, combine the flour and sugar in a medium bowl.  Stir in the milk and reserved peach syrup. The batter will be thin and some lumps are okay. Carefully remove the baking dish from oven (butter should be melted). Pour the batter over the melted butter and add fruit. Check cobbler at 1 hour. The batter should be thick and covering the peaches. Bake until crust is golden brown. 

If you can’t get fresh peaches use frozen.