Just Peachy: Betty’s Fresh Peach Cobbler

Oh, the peach. As you can see I have been a fan for quite a while.

Some things never change. My favorite fruit is the peach, and always has been. While I settle for its juice in the winter, there is nothing like a perfectly ripe peach with its sweetness rolling down my arms in the summer. Yellow, white, or doughnut, doesn’t matter.

But when life gives you almost too ripe, and too many peaches you make peach cobbler. This recipe is my one and only, and will never be replaced. It is from my grandmother’s friend Betty, an avid baker, whose recipe lives in my mom’s giant binder of recipes. Most of the recipes in there are not handwritten like this one is, so this recipe, splattered with peach juices, is kept snug in plastic.

This recipe is delicious, but its incredibly resourceful as well. You can make the cobbler out of any fruit: Apples, pears, stone fruits, berries, whatever. You can use what you have on hand and you can even use fruit that is slightly overripe. The recipe proportions are perfect as well, like using one egg and just a half of a stick of butter, you most likely will have everything already on hand to get started. Below is the original recipe (now in electronic form, yikes!), but with pictures from my most recent version of the cobbler. This time I used four small yellow peaches, 2 larger white peaches, and a handful of blueberries. Feel free to make up your own combinations, and make new family favorites to be shared for years to come.

Betty’s Fresh Peach Cobbler

  • 1 cup flour, stir to aerate before measuring
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sugar (scant cup)
  • 1/4 cup butter or margarine
  • 1 large egg
  • 3 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Approx. 3 cups sliced fresh peaches–you can add blueberries and replace peaches a little.
  1. Stir together the flour, baking powder, salt, and sugar.
  2. Cut in the butter until combined.
  3. Beat egg till thick, then beat in milk and vanilla.
  4. Add to flour mixture and stir until smooth.
  5. Arrange peaches in buttered 1 1/2 quart glass cake dish (I use a 8×8 or 9×9 dish)
  6. Spread batter evenly over peaches, and bake in a 375 degree oven 35-40 minutes.
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