Ingredients:

  • 6 large fresh peaches – peeled and sliced
  • 1/2 C water
  • 1-3/4 C sugar – divided
  • 4 Tbsp butter – divided
  • 1 C self rising flour (you must use self rising flour)
  • 2/3 C milk
  • bottled squeeze margarine (or small slices of butter)

Directions:

  1. Preheat oven to 400 degrees
  2. Place 2 Tbsp butter in a glass 13″ x 9″ x 2″ baking dish in a 400 degree oven until butter melts; make sure you move melted butter around the dish to cover the bottom
  3. Cook peaches, water, 3/4 C sugar & 2 Tbsp butter over medium-high heat just until it begins to boil, stir until butter melts
  4. Remove from heat and set aside
  5. In a separate bowl, stir together 1 C Sugar, 1 C self rising flour & 2/3 C milk to form a dough that is thick/thin – not too runny (more/less milk may be needed – as well as flour/sugar, adjust as necessary)
  6. Place cooked peaches into buttered glass dish and then pour dough mix over the peaches, ensuring an even distribution of dough
  7. Bake at 400 degrees for 30-40 minutes until dough rises
  8. Cover top of cobbler with squeeze margarine (parkay squeeze works best, if you do not have this, use small slices of real butter) until it covers the top and is melted, then sprinkle sugar over melted butter
  9. Cook another 10-15 minutes in a 400 degree oven until lightly browned, then broil for a few minutes until topping caramelizes, forming a hard shell

Notes:

  1. This recipe works great for other fruits, like apples; but be careful with just berries, as they are very juicy and separate/fall apart in the baking process; If you choose to make only berry cobbler, like blackberry cobbler, reduce the water to 1/4 C and stir gently. The best combination I have found is Peach/Blackberry Cobbler – for this, I reduce the above recipe to 3 large peaches, reduce the water to 1/4 C and add approx 2 C fresh blackberries (do not cook the blackberries, just add them into the glass dish after pouring in the cooked peaches) – make sure you use fresh blackberries, the frozen ones have way too much juice and will make the dough soggy.
  2.  This recipe was the best I could do, as she doesn’t have anything written down, I just have watched her make it enough times to jot down notes and formulate an actual recipe – Good Luck!  I love and miss you Grandma! (R.I.P. 03/15/28 – 11/02/10)