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Peach Cobbler

5 fresh peaches or 1 qt. canned
peaches (Freestones are best)
3/4 c. sugar

Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring to a boil while stirring occasionally.
Beat together:
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. milk
1 egg

Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with Pam. Don't put more than 1/2 inch of juice in the baking pan. Pour the batter over the hot peaches and juice.

1/2 cube margarine

Pour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk, Half & Half or ice cream. Apricots may be substituted for the peaches.

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