Ok, it’s that time of year again, y’all. Now I am going to start giving up all my favorite Thanksgiving recipes. The first recipe is my own Peach Cobbler. Peach Cobbler is a dessert that is so easy and so good, you HAVE to make this.
Being raised in Alabama, we have peaches in Chilton County, and also all over the lovely state of Georgia. But for this recipe, you need to use canned peaches. I know that sounds like sacrilege, but use the canned ones from the store, or your own canned ones.
Every holiday I make this. Now during the summer I serve it with homemade vanilla ice cream. Now that is so so good. But you can go to the grocery and pick up a package of Breyers, just tell everyone it’s home made. If your guests wanna eat it traditional-style, just let it set out for a few minutes, then spoon it into a dixie cup for them. Here is the recipe:
For my own Peach Cobbler you will need:
1/2 cup Margarine
1 cup Sugar
1 cup flour
1 1/2 teaspoons Baking Powder
3/4 cup Milk (“sweet milk”–Vitamin D for the Yankees)
1 20 ounce can of cling peaches
Melt the margarine in a 9X13 baking dish. Mix sugar, flour, and baking powder in a bowl. Add sweet milk and mix. Pour into the baking dish. DO NOT STIR. Pour the UNDRAINED peaches over. DO NOT STIR. Bake at 350 degrees for 40 minutes or until brown.
Easy, peasy.
And absolutely, slap your Mama delicious.
Yay, this is a cakey cobbler recipe! Cheers to the southerner who likes cakey cobbler, boo to those who think cobbler needs a crust. That’s a pie, darn it, without a bottom!
Here’s my granny’s blackberry cobbler recipe, which we make with peaches too (peaches are big in TX):
http://purplehousedirt.com/content/blackberry-cobbler
Take care!
Jenny
I want to jump into a vat in this. Nom nom.
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