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

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

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. 


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