Granny’s Homemade Peach Cobbler

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One of my family’s favorite desserts growing up was my granny’s peach cobbler. The cobbler was a staple at all family holiday gatherings. My brother loves it so much that when he was a kid, every time we ate with my grandmother, he looked to see if she had made one. I began making the cobbler a few years ago. Although it looks and tastes the same, there is something about my granny making it that gives it that special taste. She will claim that it is the casserole dish that she uses. However, I think it is the love that she puts into the recipe. My granny’s recipe is simple. All too often, people overcomplicate recipes for the sake of making them fancy. Simple can absolutely equate to delicious, as you will hopefully find out when you take a bite of this cobbler.

The cobbler is a great dessert for all seasons because you can make it with fresh or canned peaches. There is nothing like the taste of a warm cobbler to make your day better. If you are not a fan of peaches or if you love the cobbler but are looking for different versions, try canned blackberries, strawberries, or blueberries. Blackberry cobbler made the same way is a close runner up to peach on my list of favorites.

When making cobbler, you can also use homemade preserved fruit. Check out my article on making fruit preserves if you are interested in using fresh fruit to make the dish. If you choose to use fresh fruits, follow the steps for making preserves and substitute the mixture for the canned peaches. You may not need to add as much sugar to the fruit because sugar was added when cooking the preserves. Although the culinary person inside me should tell you only to use fresh, my favorite version is actually made with canned peaches.

Granny’s Homemade Peach Cobbler

2 cans (29 oz each) or 4 cans (15 oz each) of sliced peaches in juice

2.5 sticks of butter (softened at room temperature. Do not use margarine)

2.5 cups of granulated sugar

1.5 cups of self-rising flour (I use a southern flour like White Lilly or Martha White)

1 tub of vanilla ice cream (optional)

Preheat your oven to 375 degrees. Grease a 9×13 pan or casserole dish with Pam. Pour the peaches into the pan. If you want a soupy cobbler, leave in all of the juice. If you want a dryer cobbler, drain most of the peach juice. I like a soupy cobbler.

Cover the peaches with 1 cup of sugar. Slice one stick of butter and drop it on top of the sugared peaches. Set the pan aside.

In a separate bowl, mix the additional 1.5 cups of sugar, self-rising flour, and 1.5 sticks of butter. Use a fork or a pastry cutter to mash the butter into the sugar and flour until you have small crumbles of the mixture.

Sprinkle the mixture evenly over the peaches in the pan. Bake for approximately 45-50 minutes or until bubbly and brown. You can serve the cobbler warm or at room temperature. If you take the cobbler to a potluck dinner, I can guarantee you that your dish will be empty before you leave! Try the recipe and begin a new family tradition with a fresh twist from a southern granny.

From our table to yours, we hope that you love the cobbler as much as our family does! Bon Appetit, ya’ll!