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  • Writer's pictureBobbi Jo Lathan

Sister Linda’s Killer Peach Cobbler

Updated: Dec 31, 2023


Nuthin’s better in summer than a little peach cobbler served with a scoop of fresh vanilla ice cream! YUM! I used to just use my Grandmama Watson’s Fresh Blueberry Cobbler recipe and just substitute peaches for the blueberries. BUT! Then I had one taste my sister Linda’s Fresh Peach Cobbler, and now this here recipe is my new favorite! For peaches, anyway!  You’ll LUV it!


Sister Linda’s Killer Peach Cobbler

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: Southern

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

INGREDIENTS

½ cup unsalted butter ( 1 stick )

2 cups sugar (divided)

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup evaporated milk

4 cups fresh peaches (I mix 1 cup freshly sliced peaches with 2 cups fresh frozen sliced peaches and one 8 ounce can of sliced peaches in syrup)

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1 teaspoon nutmeg (freshly ground)

Sugar for sprinkling on top of crust (I use Turbinado Sugar or Raw Sugar)

INSTRUCTIONS

  1. Preheat your oven to 350°.

  2. Git yourself a 9” X 13” baking pan.

  3. Melt the stick of butter in a little pot or just stick the butter in your bakin’ pan and place it in the heating oven until it melts. But, keep your eye on it as you don’t want it to brown. If you used a pot to melt the butter, then pour the melted butter into the bottom of the 9” X 13” pan.

  4. Next, in a mixing bowl, add the flour, 1 cup of the sugar, baking powder and salt. Stir to blend all the ingredients. Add the evaporated milk and stir ‘til blended.

  5. Then, pour your batter over the melted butter you already have in the 9”X13” baking pan. Don’t stir it to blend because it will blend while baking.

  6. In a big pot on the stove, heat all the peaches, 1 cup of the sugar, the lemon juice, and cinnamon and nutmeg over a medium heat. Bring it to a boil, stirring constantly.

  7. Once the peaches have come to a boil, pour the cooked peaches over the batter-butter mixture you’ve got in the baking pan. Do not stir.

  8. Sprinkle the top with a little of the Turbinado (raw) sugar which will give it a little crunch.

  9. Bake at 350° for 45 minutes until golden brown. All the batter will rise to the top and create a beautiful golden crust. Dadgum! My mouth’s waterin’ just thinkin’ about it!

  10. Serve up with a big scoop of vanilla ice cream or whipped cream. YUM!

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