1/1 Photo of Great Great Grandma's Fresh Peach Cobbler
1 hr 30 mins
This recipe has been in my family for generations. The brown sugar and the juices from the fresh peaches caramelize as the batter on top bakes into a moist cake. This is wonderful served warm with heavy cream, whipped cream, or ice cream. **NOTE: The number of peaches needed will depend on their size. You want an even layer, covering the bottom of your baking dish. I have use anywhere from 4 large peaches to 6 small peaches. If you place your peaches into a pot of boiling water for about 30 - 40 seconds and then into cold water, the peels come off very easy. Another tip; before peeling (after the plunge into the boiling water), take your paring knife and starting from the stem end, slice around the peach ending were you started, then while holding each half, twist in opposite directions to release the pit (much like you would like an avocado). Then peel and slice. If you have really sweet peaches, you can adjust the brown sugar to 3/4 cup.
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Units: US | Metric
- 1Preheat oven to 350°F and butter a 9"X12" baking dish.
- 2Peel and slice peaches and place in prepared dish.
- 3Sprinkle the brown sugar evenly over the peaches.
- 4Cream the butter (which should equal the size of your egg) with the white sugar.
- 5Place your egg into a 1 cup measure and add enough milk to equal 1 cup.
- 6Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine.
- 7Add the dry ingredients and mix until blended.
- 8Pour the batter over prepared peaches.
- 9Bake for 1 hour @ 350°F.
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Nutritional Facts for Great Great Grandma's Fresh Peach Cobbler
Serving Size: 1 (209 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 696.5
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 7.7 g
- Cholesterol 77.0 mg
- Sodium 265.2 mg
- Total Carbohydrate 142.5 g
- Dietary Fiber 3.1 g
- Sugars 116.0 g
- Protein 6.3 g