Tuesday, July 23, 2013

Grandma's Peach Cobbler

our peach orchard

I finally broke down and made Grandma Marcy's Peach Cobbler...the one with the sweet crust. This recipe has ruined me because I like no other cobbler now!

Her recipe is a big one...you'll need 10 cups of peaches and a 12x9 pan.  But if you are feeling overwhelmed or just not feeding a small army, cut the recipe in half and use a 9x9 pan (that's what I usually do).  I hope you love it and share at your next dinner gathering...and oh yea...come see me for peaches before you start baking!

Grandma Marcy's Peach Cobbler
Grandma's Peach Cobbler

Filling:
10 cups Peaches, peeled and sliced
1 cup sugar
4 tablespoons flour
1 teaspoon cinnamon
2 teaspoons almond extract
1/4 teaspoon nutmeg

Batter:
1 1/2 cups flour
1 1/2 cup sugar {I usually cut this back a little and use 1 cup}
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
3 eggs, beaten

Grab a 12x9 pan and preheat oven to 375.
In a large bowl combine all ingredients for the filling.
Spread evenly in bottom of pan.  
In a separate bowl mix together all batter ingredients.  Beat until smooth.  
Then take a spoon and place dollops of batter on top of filling.  
They will cook together so no need to try to evenly spread topping. Bake for approximately 40 minutes.
  
Note: No matter what size pan you use, it should be shallow.  If you use a deep pan it become too juicy and a bit of a mess. 

Enjoy!

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