My grandmother was an amazing cook. Of course my grandfather taught her how to cook and when they got married, she could not boil water (her words, not mine). Never the less, I always remember her as a great cook. Her table was always overflowing with fresh vegetables from their garden, and dessert was always close by.
Years ago she gave my mom her cobbler recipe, which was passed down to me when I got married. The original recipe said to cook in a modest oven until done. Don’t you love recipes like that.
Her recipe is a little different from most cobbler recipes. You assemble it upside-down. The crust goes in first, then you add the peaches. During the cooking process the crust will rise to the top and cover the peaches. It may seem odd, but trust me – it works.
Grandmother’s Peach Cobbler
3 cups fresh peaches, peeled and sliced
1 1/4 cup sugar – divided
3/4 cup all-purpose flour
3/4 cup milk
2 teaspoons baking powder
1 stick butter or margarine (1/2 cup)
Combine peaches and 1/2 cup sugar in bowl and set aside for one hour to allow the peaches to juice.
Preheat oven to 350.
Melt butter in the bottom of an 8×8 inch baking dish.
In a separate bowl, combine 3/4 cup sugar, flour, milk and baking soda until all lumps are gone. Slowly pour into butter evenly over the bottom of the pan. DO NOT STIR.
Add peaches. DO NOT STIR.
Bake for 55 minutes, or until golden brown.
Best served warm with vanilla ice-cream.