Old Timey Peach Cobbler

by admin on January 6, 2010

I’m pretty certain I got this recipe from a Mount Olivet Baptist Church cookbook.   One time I made a large triple batch for a party. One of those fine afficianados of all things cobbler was Elaine R. who stood by the oven where the pans of the cobbler were stationed for serving as if she wanted to make sure people knew they were about to experience cobbler nirvana.  Coming from Elaine, this was high praise indeed considering she comes from a large Mennonite/Amish family and they certainly know a thing or two about cobbler.  I often double this recipe and cook it in a 13X9 pyrex pan but it does take longer than 50 minutes to cook if doubled.

½ cup sugar
½ tsp. cinnamon
¾ cup chopped walnuts (optional, I don’t use them)
4 c. sliced peaches (if you can’t find fresh, frozen works well, too)
1 cup sifted flour
1 cup sugar
1 tsp. baking powder
¼ tsp. salt
1 beaten egg
½ cup canned evaporated milk
½ cup melted butter

Place peaches in bottom of greased deep dish.  Sprinkle with ½ cup sugar and cinnamon.  Sift together dry ingredients. Combine egg, milk, butter.  Add dry ingredients all at once and pour over peaches. Sprinkle with nuts. Bake at 350 degrees for 50 minutes.


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