MARY RUTH SMITH HAMILTON
(May 11, 1932 - September 2, 1986)
This is Mary Ruth's easy recipe for Peach Cobbler. It is so super simple and great for potlucks or a quick family dessert. Fresh or frozen peaches taste the best, but canned peaches will do in a pinch. Serve warm right out of the oven, topped with vanilla ice cream. Also good the next day, served chilled. * When we lived in Oxnard (627 N. "G" Street) we had the most luscious peach trees at the back of our property. Mom would make peach jam, peach preserves to spoon over ice cream and this peach cobbler recipe. Mom was such a good cook and her memory lives on through her recipes.
- 1/2 cup (1 stick) butter
- 1-3/4 cup sugar
- 3/4 cup self-rising flour
- 1 cup milk
- 2 Cups Fresh Peaches or 1 (28-ounce) large can sliced peaches in heavy syrup, un-drained
- Cinnamon, for sprinkling, optional
- Vanilla ice cream or fresh whipped cream, for serving
- In a saucepan, mix peach slices with one cup sugar and one cup water (or use heavy syrup in the can if not using fresh peaches). Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved.
- Preheat oven to 350 degrees F.
- Put butter in a 13x9 by 2-inch baking dish and place in the oven to melt.
- In a bowl, stir 3/4 cup sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
- Remove hot baking dish with the melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
*Cook's Note: The most important part of this dish is not stirring the mixture.
- Spoon fruit on top of batter, then gently pour syrup on top of the entire dish. Do not stir.
It will look like this:
- Sprinkle cinnamon on top of batter (optional)
- Bake for 30 to 45 minutes or until golden brown.
Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.