Tuesday, June 20, 2017

Peach Cobbler for the Win!

Mindy here. So we've had this discussion before regarding peach cobbler. Up north, the cobbler tends to be more cakey while here in Texas people prefer theirs more crust-like. I've even shared my recipe that I found to be somewhat of a happy medium (recipe here).

But recently a friend of mine served a peach cobbler that I instantly fell in love with and have been dying to make. So guess what?

For the first time since the big move, I actually baked. And despite the broiling temperatures outside, it was worth it.

So here's what you'll need:

4 cups peaches, peeled and sliced (frozen peaches are a great shortcut for this one, since the peaches are cooked a bit before baking)
2 cups of sugar, divided
1/2 cup water
8 tablespoons (one stick) unsalted butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon to taste

Start by preheating your oven to 350 degrees.

Now combine your peaches (no need to thaw if using frozen), water and 1 cup of sugar in a medium sauce pan and mix well.
Bring mixture to boil over medium-high heat.
Once boiling, turn heat to low and simmer for ten minutes.

Remove pan from heat.

Put butter in a 9X13 baking dish and place in oven to melt.
Meanwhile, mix together your flour and remaining cup of sugar.
Then add the milk, stirring until combined. You can use a whisk, if you like, to insure there are no clumps.
Remove melted butter from oven.
And pour batter over the hot butter, but DO NOT STIR.
Next, using a slotted spoon, place the peaches on top of the batter.
Then gently spoon the syrup over that.
Sprinkle with cinnamon.
And bake for 40-45 minutes.
My, oh my, this smells absolutely wonderful.

Serve warm with your favorite ice cream.
Or au naturel.
It's pretty good cold, too.

Yep, I think we've found a new fave. Because there's nothing I like better than a good peach cobbler.

Things are still clicking along here at the ranch, though renovations at the house are a little slower this week.
I couldn't help taking this picture of Maddie. I wondered why she was perched atop that roll of carpet, sitting perfectly still. Then I looked out the window and saw the cow.
Needless to say, once the door was opened, Maddie was no longer still.

Oh, and look who's offering up real smiles now.
Yeah, there's nothing like gratuitous puppy and baby pix to make your day.

Now it's your turn.
What's your favorite fruity, summer dessert?

Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 


  1. This looks like the perfect cobbler! I can smell it from here!

    How interesting to layer it all in the pan, too. I have to try this one the next time I need a dessert to share. :)

    But this recipe is definitely Southern. There aren't very many Northern recipes that use self-rising flour!

    Thanks for the gratuitous baby picture! And Maddie is so cute. How does she get along with the cows?

    1. Jan, Maddie has become quite the cowdog. She has her own system, too. Instead of barking, she simply charges toward them, startling the cows and sending them running. Comes in handy when they decide to come around the camphouse.

      I thought this was the perfect cobbler, but I'll be interested to hear what you think, so be sure to let me know.

  2. Oh...yum...peach cobbler. I've never added cinnamon to peach anything though. Can't wait to try this...but the self-rising flour. What exactly is that? I usually bake with spelt because my daughter has a wheat allergy so I wonder if that would work in this recipe.

    Love that picture of Maddie!!!!! Warm fuzzies and cuteness all around. She must have some cattle dog in her genes. :-) And baby smiles are cute too.

    1. Kav, self-rising flour is flour with salt and baking powder added. I always have it on hand for biscuits. As for spelt flour, though, I'm clueless. I'm sure you could Google self-rising flour to find out the amounts of salt and baking powder and then add them to the spelt flour. It's worth a try.

      And cinnamon and peaches are a great pairing. Don't forget to let me know if you try it. I want to know how it comes out with spelt flour.

  3. Oh, Mindy. This makes me so sad! It looks heavenly, but I seemed to have developed an allergy to peaches last summer. Hives!

    Do you think this would work with blueberries?

    1. I don't know why not, Mary Cate. Matter of fact, that sounds downright yummy. I might have to give that a try. Or maybe add blueberries to my peaches next time, something I've done in the past.

      So sad that your allergic to those wonderfully fuzzy fruits. I'm sure you miss them. Though not the hives. ;)

  4. Oh, yummy!! That looks similar to how I usually make cobbler. But I'll definitely try this! My last one was a flop, so I need a new recipe. :)

    Love the doggie and baby photos!!

    1. Missy, is there really a bad cobbler? If so, it's nothing a good dollop of ice cream can't cover, right?