I emailed my mom this week and requested the peach cobbler recipe that she used to make when I was “small and cute and still living at home.”
Not much to go on, right? She made a lot of different cobblers throughout my life. But there was a specific cobbler recipe I was thinking of.
I received this response: “Just made this last week. yum. hope you can read it. from a vintage cookbook that was falling apart, so I cut out the recipes that I used. Of course, this was one of them,” along with a scanned recipe.
Of course it was the exact recipe I was thinking of. She’s so good 🙂
And because I’m nice, I typed it up for you.
Mom’s Peach Cobbler (Upside-Down Cobbler)
You can make this pie with various kinds of fruits or berries, either canned or fresh. If you use fresh ones, poach them in water first, with sugar to taste.
To make the pie, you need about 11/2 to 2 cups fruit (drained) cut in small pieces, or berries – and about 2/3 to 1 cup sweetened liquid. A 1-pound can will contain the proper proportions.
When you sprinkle on sugar just before baking the pie, use some judgment about the amount. Use as much as ½ cup for very tart fruit or berries. Canned berries need about ¼ cup. Canned fruit (such as peaches or pears) or fruit cocktail needs only 1 or 2 tablespoons.
¼ cup soft butter or margarine
½ cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
½ cup milk
1 ½ to 2 cups fruit, liquid
Sugar to taste
Preheat oven to 350. Grease 9-inch square baking pan.
Cream butter and sugar until smooth and well-blended. Sift the flour with baking powder and salt. Add flour mixture a little at a time, alternating with the milk, beating just until thick batter is smooth.
Spread the batter evenly in the pan (it will rise to the top while baking). Pour berries/fruit and their liquid over batter. Sprinkle with sugar suggested (based on sweetness of fruit and liquid).
Bake about 1 hour, or until crust is golden brown. Serve warm – plain or with whipped cream. Serves 6.