This is one of our classic family recipes. My grandma made cobbler every summer when we would go visit. She always made raspberry cobbler since she had both red raspberry and black raspberry bushes in her yard. Oh, I wish we could grow raspberries here!
We already made two blackberry cobblers which were wonderful. It seems I hadn’t made cobbler for the boys before, they were amazed by it and declared it their favorite treat. What isn’t to like, fresh fruit in a sweet gooey cake like mess served with whipped cream or ice cream?!
Here in the South cobblers are usually peach. Now that our South Carolina peaches are in season the boys and I were all about making some peach cobbler. After all, I am raising Southern boys now!
This is my grandma’s recipe and I haven’t changed a thing, well the sugar a little. This recipe couldn’t be easier. It can be made in an 8×8 pan or a cast iron skillet. It also works with berries or other stone fruits if you don’t like peaches.
All you do is melt the butter, pour batter on top, then the fruit and sprinkle with sugar. The original recipe calls for 1/4 to one full cup of sugar sprinkled on top. I find 1/4 cup to be plenty, it is still quite sweet but also gets the crunchy top from the sugar crystallizing a little.
1/4 c. butter
3/4 c. milk
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3 c. sliced peaches
1/4 c. sugar
Preheat oven to 350 degrees. Melt the butter in an 8×8 inch pan or a 10 inch cast iron skillet. In a small bowl whisk together the milk, 1 cup of sugar, flour and baking powder. Pour this batter over the melted butter, DO NOT STIR. Place the peaches evenly over the batter and sprinkle with the 1/4 cup of sugar. Bake for 40 minutes. Best served warm with vanilla ice cream or whipped cream (we enjoyed it with vanilla cinnamon whipped cream).
Yields 6-8 servings