Baked peach cobbler

Peach Cobbler

Peach Cobbler

Serves 8
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Allergy Wheat
Dietary Vegan
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
From book Buffalo Evening News Cooking School Cook Book by Jessie M. DeBoth (1925)

Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 quart peaches
  • 1 to 2 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter

Directions

Crust
1. whisk together flour, soda and salt
2. Mix in sour cream. Do not over-stir
Filling
3. peaches
Pare and stone peaches and cut into chunks.
4. Fill granite [or pyrex] baking dish 1/2 full of peaches. Add Sugar. [Dot with butter and sprinkle cinnamon.]
Finish
5.
Roll shortcake paste [pastry] to exactly fit pan; cut two or three gashes to allow steam to escape; cover fruit [with pastry]
6. Bake for an hour or longer or until peaches show dark red color. Bake in moderate oven. [350 degrees]
Finish.
7. Cool and serve with sugar and cream.

Note

These old fashioned recipes tend to call for far more sugar than I would use. The original called for 2 cups sugar, and I reduced it to 1 1/2, although I probably would go further to 1 cup. And I would not serve the shortcake with more sugar, although I might brush the crust with milk and sprinkle lightly with sugar.

The butter and cinnamon are my own addition.

I made this in a deep Pyrex pie pan.

I recommend setting the cobbler pan on a cookie sheet in the oven, particularly if the peaches are particularly juicy.

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About Vera Marie Badertscher

I am a grandma and was named for my grandma. I've been an actress, a political strategist and a writer.I grew up in various places, went to high school in Killbuck, Ohio and graduated from Ohio State University. My husband and I moved to Arizona after graduation and have three adult children. I love to travel and read. I ponder family as I cook. Look for my DNA profile on Ancestry.