My mother made the best peach cobblers. She used the peaches that we canned in the summertime, a quart to a cobbler. They were easy to put together and so good. We liked our cobblers warm. Often we would pour milk over our bowl of warm peach cobbler like you would hot cereal or maybe we would load it with a couple scoops of vanilla ice cream. My father poured canned milk over his.
I’ve long since lost Mother’s recipe for peach cobbler. Our peach cobblers have evolved over time and we’ve created versions for both fresh and canned peaches but it’s as close to my Mother’s as my memory allows.
The top on this cobbler is slightly crusty and more cake-like than biscuit-like. Serve it with milk or ice cream or whipped cream.
For the fruit mixture:
1 quart canned sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
- Drain the syrup into a saucepan. Mix a little of the juice with the cornstarch to make a soft paste and add the paste to the rest of the syrup and stir. Add the spices.
- Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Add the peaches.
- Pour the slurry and peaches into a small casserole dish.
For the topping:
1 large egg
1/3 cup milk
4 tablespoons butter, melted
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees.
- In a medium bowl, mix the melted butter, milk, and egg together. Add the sugar and stir until the sugar is dissolved.
- In another bowl, combine the dry ingredients. Add them to the liquid mixture and stir until well combined. You will have a thick batter.
- Spoon the batter over the peach mixture completely covering the fruit. Bake for 45 minutes or until the filling is bubbly and the top is a golden brown.