When our kids were small, we used to go to a large family farm in the San Joaquin valley called Bussell Ranch. Mrs. Bussell was known for her delicious recipes and often would share them.
Here's her Peach Cobbler:
Melt 1/2 cube butter in a 9 x 13 pan at 350 degrees.
Once melted, remove from oven.
In the meantime:
Mix 1 cup flour, 1 cup sugar, pinch of salt, 2 teaspoons baking powder and 3/4 cup milk. (It will be runny like a pancake batter) Pour this mixture over the melted butter, then top with 3-4 cups sliced fresh peaches that have a little cinnamon added to them.
The batter will bake up around the peaches.
Bake 45 minutes to 1 hour (or until golden brown).
I always top each serving with some vanilla ice cream. Nothing says summer like peach cobbler! Enjoy.
4 comments:
Our family uses a similar recipe with canned peaches all winter. Must be the generation, the recipe was my Great Grandmother's (think depression era).
You posted this at just the right time for me to try. I have one batch of peaches left from my trees to use before they spoil and now I know what I'm preparing. Thank you. xx
That is the same recipe my mom taught me except we use self-rising flour in the south. I use the same recipe for blackberries and strawberries cobblers.
Thanks for the recipe! We only got to take our kids to Bussell Ranch a couple of times when they were little, and then it closed. It was so much fun. We're still planning to take a trip to Tanglewood one of these weekends!
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