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Making Peach Cobbler with My Grandmama Nell

Updated on October 17, 2011

My Grandmama Nell was a great cook. I spent many hours in her kitchen watching and "helping", as she whipped up yet another delicious, mouthwatering dish. I now possess most of her recipes (those that she bothered to write down), and plan on posting a few on hubs. I chose the peach cobbler to start, because it is always good, ridiculously easy, and I love peaches.


I grew up in the peach belt of Georgia. We had peaches all the time. Peaches provided the liveihood of many farmers in our county; in fact, I worked in peach packing sheds every summer throughout my high school years. So anyway, we lived on peach cobblers in the summer; nothing was better (although blackberry comes real close)!

Now, of course, you can use any fruit in this cobbler. Peach is simply the best, in my opinion.

The pan size depends on how many "makings" you do at one time. A 9"x9" is fine for one, but I double the recipe, so I use a bigger pan. Melt 3/4 stick of oleo (margarine or butter) in your pan. Just put it in the oven while you mix the ingredients. Mix together 3/4 c. flour (I use self rising), 3/4 c. of sweet milk (regular whole milk or even 2%), and 3/4 c. sugar together. You don't need a mixer for this, just stir it good with a spoon. This will be lumpy, and that's OK. Now, just pour this mixture into the melted butter pan. DO NOT STIR! You will need 2 or 3 cups of peaches or other fruit, chopped. Just pour the fruit in on top of the other stuff. Again, don't stir, but I do try to arrange it so the fruit is everywhere (except for my son, who doesn't like fruit- I leave a corner for crust only!). If the fruit was already sweetened, you are done. If not, sprinkle 1/2 to 1 cup of sugar over the top. That's it! Remember, at no point do you stir these ingredients. Bake for approximately 1 hour at 350 degrees. Really, when the crust is golden, it is probably ready. Enjoy with a scoop of ice cream!

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