Picture it, 1995, I’m sitting in my ex’s grandmas house in a corner going through recipes and magazines. (Yes, I watch Golden Girls, PS Thank you for being a friend!) I came across a magazine page that had been torn from the original magazine; it was a 1950’s copy of something. Perhaps a Better Homes & Garden? It had seen better days. It was worn and there was a touch of dried batter on it.
The recipe title was Easy Peach Cobbler. I was like, awesome, I love easy and peach cobbler is delicious! Nana told me that she had seen that recipe before that magazine came out and it was much older. What ancient treasure had I stumbled upon?
Not only did this recipe become an instant favorite, it also began my love affair with self-rising flour but that’s another story. I am not a baker; I have friends for that! Two in particular come to mind, Lemon Bars, Cookies and Cupcakes galore, they’ve got me covered.
When I decided at 19 to make this peach cobbler, a dessert that was not ready made and was not a mix in a box, imagine my udder delight when it was not terrible! Imagine how excited I was that it was delicious! Imagine what it was like when other people liked it! Score!
It’s the easiest of recipes, like for real easy. Not like the, oh click on this recipe because it is easy, oh no it isn’t really. It is one of those recipes you pull out when you don’t want to expend a lot of energy but you want to wow people with a yummy, hot, sweet dessert.
Let’s get into the recipe!
Easy Homemade Peach Cobbler
Preheat oven to 350 degrees
Grease an 8x8 glass baking dish
Ingredients:
-1 cup Organic Cane Sugar
-1/2 cup butter room temperature (we like Kerry Gold, unsalted)
-1 cup Self-Rising Flour
-1 cup whole milk
-1 TBLS Organic Vanilla Extract
-pinch of salt
-15oz can of organic peaches with 2 TBLS of liquid reserved or 1 bag (12 oz) of frozen organic peaches or other fruit – if using frozen fruit, put it in a pan with 2-3 TBLS of sugar and put on medium heat, stir occasionally until heated through and some syrupy liquid has formed. You could also use fresh fruit. You can just mix it up with a TBLS of sugar and mix up a little, no need to cook.
In my experience the frozen organic peaches are the best by far. They taste sweet and a bit tart and the texture is perfect. Canned peaches are often canned in heavy syrup that contains corn syrup and high-fructose corn syrup; both really horrible for your body. Some are packed in fruit juice and if you want organic canned fruit, well, that is a real challenge to find. Canned peaches are quite soft as well so there is no texture really. Frozen raspberries and blueberries also work better than their fresh counterparts. But hey, use what you got right?!
Directions:
-Cream the butter and sugar together with an electric hand mixer (that just means to blend them well)
-Add the self-rising flour and mix
-Add whole milk and vanilla extract and blend
-Put your peaches in the bottom of your greased glass baking dish-Spoon batter over the peaches, leaving a corner of fruit peaking out uncovered (this corner thing is for effect really as it will bubble over in that spot and look awesome, not required)
-Bake for 30-45 minutes until the top starts to brown. This is a huge range I know but I have made this recipe in at least 4 ovens over the years and the cooking time really depends.
-If the top does not brown to your liking, put the broiler on for 2-4 minutes to make it look gorgeous.
Serve it hot, in a fancy dish with vanilla ice cream on top! The contrast of sweet, hot, bready goodness against the creamy sweet cold ice cream is delightful and oh so pleasing to the palate!
I cannot wait to hear how you liked this recipe! Do you have a favorite cobbler or crumble recipe?
Want to know more about high-fructose corn syrup, check it out here!
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