"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peach Cobbler Recipe

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This recipe for Peach Cobbler, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wayne Brown
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cn. (29 oz) of freestone peaches in heavy syrup
1 3/4 c. of sugar
2 c. self-rising flour
6 T. milk
1 1/2 sticks of butter (melted)

Directions:
Directions:
Prepare 14" Dutch oven (well seasoned or line with aluminum foil) with 32 hot charcoal briquettes (21 on top and 11 under bottom). Pour peaches with heavy syrup in bottom of Dutch oven and cut peaches into bite size. Add 1/4 c. sugar and stir into peaches. Mix flour, remaining sugar (1 & 1/2 cups), and milk together and stir with a spoon until it is crumbly. Sprinkle this crust mixture evenly over top of peaches. Pour melted butter over flour mixture. Cook at 350 degrees for 45 minutes. After about 20-25 minutes, check to see if it has come to a good boil. Once boiling take 6 coals out from the bottom and add them to the lid in order to brown the crust. Turn (rotate) the pot and the lid occasionally in order to eliminate any hot spots and to brown the crust evenly.

 

 

 

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