Food You Can Eat: Peach Cobbler

This is the real deal

This is the only way to serve cobbler.

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.

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About butcherbakertoiletrymaker 572 Articles
When you can walk its length, and leave no trace, you will have learned.

12 Comments

    • 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?”

    • 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.

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