Peach Cobbler

I picked up some fresh white peaches at the local farmers market on Monday. A little while ago I sliced those little guys up, sprinkled them with a little sugar (they really didn’t need much) and did what all good southern girls do – made a peach cobbler. It’s in the oven now and smells soooo good. I will share the recipe. It’s an old one. This is the one my Granny used for all kinds of cobblers. Some people around here call them “sonkers”. I don’t think Granny would mind that I experimented a little. Here is the basic recipe and then I will share my substitutions.

1 stick of butter
1 cup of sugar
1 cup of self rising flour
1 cup of milk
a pint of fruit (sweetened just a tad)

Turn on the oven. Melt a stick of butter in the heating oven in the pan you plan to bake the cobbler. I use a pampered chef square stoneware pan. While the butter is melting mix together the flour, sugar and milk. Pour the batter over the melted butter – do not stir. Pour the fruit over the batter – do not stir. You do want to pour evenly so it’s not all in one big clump in the middle of the pan – but you probably know that.
Stick it in a 350 degree oven for about 45 minutes until the batter has risen to the top and is golden brown.

Here is what I did to modify it a little

I cut the butter down to abouta half a stick (and it was plenty as you can see by the pools of butter in the picture – ok so I can’t get the picture to load – use your imagination

I used buttermilk instead of regular milk. I had to add a splash of regular milk to thin it a little since the buttermilk is thicker that milk. I added a little vanilla floavoring.

The verdict: I like the buttermilk but can’t tell a huge difference. Cutting back on the butter hopefully kept some points off my cholesterol and you can never go wrong with a little vanilla

Leave a Reply

Your email address will not be published. Required fields are marked *