It’s Fruit Cobbler Season! Two Recipes for Quick and Easy Peach or Other Fruit Cobblers

Peach Cobbler

I love cobblers!  Even as a child, when my mom would ask what I wanted for my birthday, my reply was either Pound Cake or Peach Cobbler!  Mom would say, “You can’t have cobbler as a birthday cake.”  So of course, it would be the pound cake.  The cake was usually preceded by or followed by a cobbler within 2-3 days. 

Sometime after I got married, I began a pursuit of the perfect (yet easy) peach cobbler.  I found what I thought was the perfect recipe for me in the June 1982 issue of Southern Living in a column called “Scrumptious Fruit Cobblers in a Hurry.”  The prized peach cobbler recipe was sent to the magazine by Mrs. Horace Edwards of McCormick, SC.  Besides peach, the column included blackberry, cherry, and apricot cobblers.  Below is Mrs. Edward’s recipe with my notes plus a recipe from my grandmother that is very similar using canned fruit.  Both make a cake-type cobbler rather than a piecrust style.

Mrs. Edwards Fresh Peach Cobbler (circa 1982)

Ingredients:

¼ cup plus 2 Tablespoons butter or margarine

2 cups sugar, divided (Note – you only need 1 cup if using pre-sweetened jar or can of peaches)

¾ cup all-purpose flour

2 teaspoons baking powder

Dash of salt

¾ cup milk

2 cups peeled and sliced peaches

Directions:

1, Melt butter in a 2-quart baking dish.
2, Combine 1 cup sugar, flour, baking powder, and salt; add milk and stir until mixed.
3. Pour batter over butter in baking dish, but do not stir.
4. Combine peaches and remaining 1 cup sugar; spoon over the batter. Do not stir.
5. Bake at 350 degrees for 1 hour.  Yields: 6-8 servings

Grandma Parrish’s Quick Fruit Cobbler (circa 1985)

Ingredients:

1 stick margarine

1 cup flour

2/3 cup sugar

3 level teaspoons baking powder

¾ cup milk

1 can fruit (peaches, cherries, apples, berries)

Directions:

1. Melt margarine in a baking dish.

2. Mix flour, sugar, and baking powder, with milk to make a thin batter.

3. Pour batter over melted margarine, and put fruit on top of batter.

4. Bake 30 minutes in a 350 degree oven.

If you would prefer a cool dessert, check out family’s vintage ice-box (aka refrigerator) recipes in Five Cool Spring thru Summer Desserts.  Or if you prefer a stove-type almost-cobbler, check out Cherry Crumb Cake recipe. For more baked ideas, see also Easy Three Ingredient Cake or Cobbler Recipes on this blog.