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You Asked For It: Peach Cobbler

I had a favorite peach cobbler recipe that was on a Time/Life recipe card that has been lost. Can anyone help?

Linda Lippman-Lockhart, St. Petersburg

Janice Smith of Homosassa admits this is not the Time/Life recipe Linda requested but it is a family recipe Janice says is easy and delicious. It's unlikely you'll find fresh peaches this time of year so you can either use frozen or tuck this recipe away for the summer when we get some lovely Georgia peaches our way.

I tested the recipe with frozen peaches, and before I started the recipe, I thawed them and tasted one to see if the sugar needed adjusting. Mine were delicious and I did not adjust the recipe. I recommend you thaw the peaches in a colander so that the excess juice drips out. A second suggestion would be to either place the baking dish on a baking sheet or place a baking sheet on the rack beneath the dish to catch any drips from bubbling over. This was a yummy dish and the frozen peaches worked just fine. You can also substitute other frozen fruit such as mango or berries.

Recipe request

Marie Morales of Spring Hill would like a cookie crust recipe she could use for a deep-dish cheesecake, something firm but not too crisp. She saw a similar cake in a catalog that was a combination of vanilla cheesecake, raspberry filling and chocolate cheesecake.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Fresh Peach Cobbler

6 tablespoons butter or margarine

¾ cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

¾ cup milk

3 cups sliced fresh peaches (see note)

1 cup brown sugar

Preheat oven to 350 degrees. Melt butter in bottom of a

2-quart baking dish.

In a medium bowl, combine flour, baking powder, salt and granulated sugar. Add milk and mix well. Pour batter over melted butter in baking dish, but do not stir. In separate bowl, combine peaches and brown sugar and spoon over batter. Do not stir.

Bake for 60 minutes. Serve warm or cold, top with ice cream or whipped cream, if desired.

Serves at least 6.

Note: In winter, fresh peaches are difficult to come by. You can use frozen but thaw first in a colander so that excess juice drips out.

Source: Janice Smith of Homosassa

You Asked For It: Peach Cobbler 12/18/12 [Last modified: Tuesday, December 18, 2012 3:30am]
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