Even if you cook nothing else from scratch this summer, bake a dish of this Peach Cobbler! It is shockingly easy, incredibly delicious, and better with a scoop of Blue Bell vanilla ice cream (although what isn't better with a scoop of Blue Bell vanilla ice cream?). I must admit that this recipe is so easy that every time I prepare a batch of it, I have a fleeting thought that it's too simple and that it's not going to turn out. But on every occasion, this peach cobbler proves me wrong and it comes out perfectly.
It consistently turns out great because I follow my grandmother's simple recipe. My copy is written on a stained 3 x 5 lined index card in my mother's swirly handwriting. Along the top of the card is the recipe title which was penned by a much younger version of myself in my own hesitant cursive. . . priceless! The actual recipe card is at least 25 years old and the recipe itself is even older than that.
When making this for others, be prepared because my mommom's Peach Cobbler is one of those recipes that once people try it they want to make it themselves. Its simplicity is one of its strengths. The freshly sliced peaches create a silky syrup which bubbles up around the delicate cakey topping as it bakes. Another one of its assets is that, besides peaches and some good vanilla ice cream, it only requires five other ingredients all of which are pantry staples. What's not to love?. . . simple ingredients and delicious results!
Peach Cobbler Recipe
5-6 ripe fresh peaches
3/4 cup sugar (divided)
1 Tablespoon butter, softened
1/2 cup flour
dash of salt
- Preheat oven to 350 degrees.
- Butter a 9 inch round pie plate. (I use my standard glass pyrex pie plate, not deep dish)
- Peel peaches, and slice them into the buttered pie plate.
- Sprinkle peaches, which are now in the pie plate, with 1/4 cup sugar.
- Mix 1/2 cup sugar, 1 egg, 1 Tablespoon of softened butter, 1/2 cup flour, and a dash of salt until combined. Dab over peaches (topping will not completely cover peaches, no worries, it will spread as it bakes).
- Bake at 350 degrees for 40 or more minutes or until cobbler is bubbling around the edges and the topping is golden brown. If in doubt, stick a knife into the center of the cobbler. When the knife comes out clean or with only a few crumbs, the cobbler is done.
- Serve warm with ice cream for dessert, or at room temperature with whipped cream for a snack, or , if you're lucky enough to have leftovers, enjoy a bit straight from the fridge out of the pie plate for breakfast:)