Old-Fashioned Peach Cobbler

I recently discovered that there is a National Peach Cobbler Day, which is celebrated on April 13th. Who knew! I also found out that Peach Cobbler has been considered an American classic dessert staple since the 1950s, but prior to that, cobbler was often served for breakfast. Yeah, like I really needed an excuse to have it for breakfast.

As a gardener, I found that date interesting, because April isn’t peach season. However, the mystery was solved when I read that the Georgia Peach Council was responsible for making it a holiday. Probably as an advertising campaign, as a way to sell more canned peaches, before the new crop was harvested and then processed in late summer. 

In honor of this special day, I am making a delicious Old-Fashioned Peach Cobbler. It’s one of our favorite desserts. This recipe has been in my family for decades! And I think it’s safe to say that this recipe is everyone’s old family recipe.

Free printable recipe at bottom of post.

It is so easy to make with simple ingredients that are probably already in your pantry. Seriously, it’s so simple that you don’t even need a special occasion to bake it.

Old-fashioned Peach Cobbler

Ingredients:

• 1 stick butter or margarine (can cut back to ½ stick)
• 1 C. milk
• 1 C. sugar
• 1 C. flour
• 1 tsp. baking powder
• Dash of salt
• 29 ounce can of sliced peaches FYI: If using canned fruit, drain before using, resulting in 2 cups of fruit. Use 2 cans, if desired. When using fresh fruit, use 3-4 cups sweetened with ⅛ to ¼ cup sugar.
• Optional: add a pinch of cinnamon and a pinch of nutmeg for additional flavor

 Directions:

1. Set oven at 350° F
2. Melt butter in a 9″ by 13″ baking pan, or two 8” baking pans
3. Mix flour, sugar, baking powder, salt, and milk in a medium mixing bowl
4. Slowly pour batter in to pan on TOP of the butter. Divide evenly, if using 2 pans,
5. Evenly cover the top of the batter with drained fruit. Do not stir; batter will rise to the top as it bakes. See the picture below for reference
6. Bake 8″ round pans for 45 minutes at 350° F, until golden brown. A 9″ by 13″ baking pan needs to bake approximately 1 hour. When done, the inside of the cake will appear gooey in places. Serve warm with ice cream or whipped cream.

If the cobbler will be eaten within a day of baking, it does not need to be refrigerated, Just cover  and leave it on the counter. If not consumed soon, place the covered cobbler in the fridge. It should be eaten within two to three days.

I hope you enjoy this simple dessert as much as we do. It’s always good, but especially so when served warm with whipped cream or vanilla ice cream. You can change it up too, by using different fruits.

Or maybe do something really wild and crazy, and serve it warm with milk, or Half & Half for breakfast! Oh, my! I’m drooling here!

free printable recipe here

Enjoy!

Robin

PS: Just a reminder…if you like this post, please share with your friends and family on Facebook, Pinterest or Twitter. Thanks a bunch!