Peach cobbler just tastes like summer to me. This is the peach cobbler I grew up eating – well, not with white peaches. My mother used regular peach colored peaches, but when I went to buy peaches, the white ones were riper. This is a really simple dump type recipe. Mine uses self-rising flour, so be sure to add baking powder and salt if you are using all-purpose. I’ve seen variations on this recipe that use all-purpose, baking mixes, eggs, and I am sure there are a whole host of other variations, but this is the one my mother made. And, no matter what other (usually much more complicated) recipe I taste, I cannot help but think this is the way peach cobbler is supposed to taste.
Of course, it is best served warm, and I like mine with just a touch of vanilla ice cream melting over the top. And, it is so quick and easy that I don’t mind putting it together after a meal. You could put it in the oven just as you are serving dinner, and it would be ready right about the time you were finished eating, but we prefer to wait a bit on dessert, so I make it after we eat. The whole thing (making and baking) only takes about an hour and most of that is baking time!
Easy White Peach Cobbler
Yield 4 -6
- 2 cups peaches, cut into bite sized pieces (about 3)
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1 cup self-rising flour (If you use all-purpose instead, don’t forget to add baking powder and salt.)
- 1 teaspoon vanilla
- 1 cup milk
- Preheat oven to 350 degrees.
- Place butter in a two quart casserole dish and place in the oven just until melted. (I do this while I am preheating.)
- With a fork stir in sugar, flour, and vanilla until well combined.
- Stirring constantly, gradually add milk. Stir with a fork or whisk to break up any lumps until well combined. You will probably not be able to get rid of every flour lump, but that is ok.
- Stir in peaches.
- Bake for 45-50 minutes or until golden brown and crust is set.
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