There are few things more summery than biting into a fresh peach…juice dripping down your chin. Yum!
Around here, Palisade peaches are the absolute best peach available. But they come from the western slope of Colorado and don’t tend to make it this far east without some careful logistical planning–which I didn’t do this year–so I’m stuck with “southern” peaches from Walmart or Dillons.
The good news is that these peaches of mysterious origin make lovely peach cobbler. Plus, they’re on sale at Walmart for 35 cents a pound!
This is my grandma’s peach cobbler recipe, one of many I inherited when my grandpa died. It is delicious and ridiculously simple to make. Enjoy!
- 1 stick butter
- 1/2 c. sugar plus more for sprinkling on top
- 1 c. flour
- 1 1/2 tsp baking powder
- 3/4 c. milk
- 1 3/4 c. peaches, sliced (with or without skins)
- dash of salt
Turn the oven on to 350 degrees.
Put the stick of butter into a 9×9 baking dish and place in the oven until melted. (Melting in the oven is not essential, and you could melt the butter in the microwave or some other way. But why dirty another dish? Plus, the butter browns a bit in the oven which adds a very yummy note to the cobbler.)
Mix all other ingredients (except peaches) in a bowl. Pour over the melted butter. Do not mix with the butter!
Scatter peaches over the top. Sprinkle a few spoonfuls of sugar over the peaches.
Bake for 30-40 minutes or until done in the middle.
And, if you’re curious about whether it’s done, you might need to taste a spoonful or two from the middle 🙂 For scientific purposes only, of course.