First things first: My earliest experiences with cobbler desserts were those disgusting, bastardized, versions included with frozen dinners—a common option for my brother and I when our parents were both working in the evenings. So, I refused to eat them for years, even when they didn’t come in a tinfoil tray. Eventually, I got over it, so making this dessert was a no-brainer.
A caveat before we get started: I don’t make a habit of keeping self-rising flour on hand. So, I made my own self-rising flour by adding 1 ½ tsp. of baking powder and a ½ tsp. salt.
Here’s what you’ll need:
1 Cup Self-Rising Flour
1 Cup Sugar
1 Stick Butter, melted
1 Cup Milk
Fresh or Frozen Peaches, sliced
Mix flour, sugar, melted butter and milk together and pour into a greased 9” square baking dish.
Cover the top with sliced peaches.
Bake in a 350-degree oven for 45 minutes 1.5 hours because we live in the real world or until golden brown.
This is an excellent recipe and I will absolutely be making it again. Very moist, even after such a long baking time, and great flavor. Swanson can kiss my ass.
Tucker Carlson married really young, he was 22 I think, and he has four children. I’d love to meet his wife. I bet she’s a character.
I bet that’s really good. Peaches aren’t happening yet over here, but they will be soon.
I had no idea that was all self-rising flour was! All I ever use is all-purpose because I don’t bake that much.
The baking powder is what makes it rise. That’s why you see recipes that call for a little baking powder (or baking soda, depending on what you’re making) and you might think, “What the hell is that? Isn’t the flour good enough?”
I love cobblers, crumbles, buckles, gallettes, tarts, all kinds of stuff like that. Anything that isn’t a pie. I love pie, too, I just can’t seem to make my own.
It’s easy as pie.
Touché, but whoever came up with that aphorism has never “come-on a my house.” Here’s to George Clooney’s aunt:
That would be a big hit here.
OK, hear me out — Peach cobbler ice cream sandwich! Bottom layer of cobbler, layer of vanilla ice cream, topped by another slice of cobbler.
Go the extra step and layer it into your trifle bowl. I have two; I can loan you one of mine. For my Coronation Lunch, I have these vintage oversized green-glass…I don’t know what they are, but they’re like flat-bottomed coupes. I think they were meant to be red-wine glasses. That’s how I served the individual trifles.
I love easy and tasty – good recipe! (Also, probably works for any fruit, eh?)