Peach Cobbler is my idea of comfort food.
Peach Cobbler has happy childhood memories for me. That’s why I call in my comfort dessert.
My family didn’t eat dessert often. But when we did, we had our family favorites: apple crisp, upside down chocolate pudding cake, angel food cake, and homemade ice cream. One of our favorite wintertime dessert was Peach Cobbler.
I love my mother’s recipe for this. It is so easy. It’s not your typical flaky crust or biscuit like dough. It’s spongy and cake like, more like sweet dumplings. And as a child, I thought it was culinary magic. You spread the batter on the bottom of your casserole dish, put the drained canned peaches on next, then pour the drained juice on top. During cooking the dough rises up through the peaches in jus the right assymetrical, scattered patten. We loved seeing that cobbler come out of the oven.
(Sorry. You can’t dump the canned peaches on top of the batter, juice and all. I tried that. Once. It doesn’t work. End of story. If you want, try it yourself. But don’t cry to me if your cobbler doesn’t taste like you expect.)
Comfort food, yes. It’s been a stressful couple of weeks and this Arizona winter has been colder than usual. No wonder I’ve been craving peach cobbler. But my husband is diabetic and I have to limit my intake of acidic fruits. So, when the announcement about my monthly church women’s fellowship came out and the February potluck theme was given as “meals from the heart—bring your favorite dish” I knew I was going to contribute peach cobbler. Greedy creature that I can sometimes be, I hoped I would reach the dessert table early. But the good angel on my right shoulder prevailed and I took a dainty spoonful. I could sense the glaring eyes of the women behind me. And no, there were no leftovers.
If you want to help the people at your next potluck have happy tummy’s here’s the dish you can bring. Do try to get at least one spoonful.
- 1/4 c butter, softened
- 1/2 c sugar
- 1 c flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
- 1 20 oz can sliced peaches in natural fruit juice
- 1/4 c sugar
- 1 c fruit juice, drained from peaches
- Heat oven to 375 degrees. Cream softened butter and sugar until mixed and light. Stir together flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk. Beat smooth.
- Pour into a greased 9×5” loaf pan or greased 1 ½ quart casserole dish. Drain peaches, reserving 1 cup of the juice. Arrange drained peaches on top of the batter; sprinkle with ¼ cup sugar. Pour juice over all.
- Bake 45-50 minutes or until the batter rises to the top and is golden brown.