Prep 10 mins
Cook 1 hr
This recipe was given to me many years ago by Mrs. Orin Stevens of Fargo, ND. She told me she'd gotten it from a church cookbook. I've used fresh, frozen and canned peaches with equal success.
- Grease a 9 x 13-inch pan and line with peaches.
- Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
- Stir till smooth.
- Pour over peaches.
- Combine 1 cup sugar and water.
- Pour over batter.
- Bake 1 hour at 350°F.
- Serve warm or room temperature.
OMG! This was incredible! I've never made fresh peach cobbler before and it was so easy. I've never even attempted to slice fresh peaches before either. I boiled them for 1 minute, let cool a minute, then the skin came right off. I took a knife and scored the peach all around into 7-9 sections from top to bottom and used my thumbs to pry the slices away from the pit. It worked out well and didn't bruise the peaches at all and they were pretty ripe. I added a shake of cinnamon over the peaches and to the batter. I used 8 small peaches from our local peach farm in SC and cooked in a glass 9x13. I ended up pouring the batter over the peaches (it was not runny batter) and using a spoon to spread it out over the peaches instead of dropping spoonfuls of batter on top. Spreading was the way to go. I took it to a BBQ and everyone loved it!
I thought you should know that I made 2 of these for my husband's great-grandmother's 98th birthday party. She always complained about how awful was the food in her retirement home, especially the peach cobbler. She had peach trees on her farm and made fresh peach cobbler and missed it so much. So I made 2 cobblers for her & the rest of the family in attendance, about 30 of us in total. As a result, I am the official peach cobbler maker for the family. They unanimously declared it the best peach cobbler they have ever eaten. Great-grandma passed away about 2 weeks later, but I like to think we gave her a grand send-off! Thanks so much for the fantastic recipe.
Best peach cobbler I've ever had! Made it for a friend and he wanted to take the whole thing home! Used 1/2 brown sugar and half white to make it even richer. Used butter instead of margarine. Added 1/2 tsp of cinnamon. Thanks for the wonderful recipe!