I think all good cooks come from Texas. Or Berkeley. I haven’t decided. I met Mitzi from Texas in North Carolina (must be good cooks there, too) and she shared her Peach Cobbler recipe on my hospitality facebook group – (yes, you are invited, too: Welcome Heart, Welcome Home and you don’t have to be a cook, good or otherwise. Please come. I’ll make a cobbler.)
I used plums because our neighbor shares her plum tree – what falls in our yard are fair game. I traded her for my plum jam made from her plums. A fair trade.
Mitzi also used two cubes of butter – the Texan influence. Thinking health and living closer to Berkeley, I chose one cube and didn’t miss what I didn’t know. Of course, you would need to call it One-One Plum Cobbler, but you get the idea.
- 1 (29 oz) can Peaches or 3 cups *fresh peaches
- 2 sticks Butter or Margarine melted
- 2 cups Sugar
- 2 cups Flour
- 2 cups milk
- 2 teaspoons baking powder
- Preheat oven to 350 degrees. Lightly grease baking dish or cast iron skillet.
- Pour drained can of peaches or 3 cups of *fresh peaches into 12 inch cast iron skillet or 9x13 baking dish.
- Pour melted butter over the peaches.
- In a bowl, mix sugar, flour, milk, and baking powder to form a batter.
- Pour batter over peaches and butter.
- Bake for 30-45 minutes until top is golden brown and edges are crispy.
- The recipe will take 45-50 minutes in the cast iron skillet.
Drooling yet? Of course, best served with vanilla ice cream, but Jenny came over on a Saturday morning. We didn’t think of ice cream at 10 am. Maybe you would have. I won’t tell.
Bonus! Mitzi shares how she freezes fresh fruit so you can make this year round. Check it out!