Peach Cobbler

Last weekend, my friend John gave me some peaches out of the bushel or so he’d picked from a friend’s trees. The were quite delicious, but too many to eat before they turned (especially with more peaches coming in my farm share). Being a traditional Southern gal, my thoughts immediately went to peach cobbler. Okay, that’s a lie, but I do sometimes out a jaunty twang in my voice.

I’d made a delicious (backyard) blackberry cobbler a couple of weeks prior with a recipe I found online, so I modified it a bit for the peaches. It turned out delicious. I’ve made many many pies in my time, but I’ve also become quite a fan of cobblers (and crisps) for their fruity yumminess with much less effort. Watching the batter rise up through the fruit is a lot of fun, too. The result is a very light cake-like concoction spread through with peachy yumminess.

Peach Cobbler

Peach Cobbler (based on Tamara’s Grammie’s berry cobbler)


  • 3/4 cup unrefined sugar
  • 1-1/2 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 tbsp margarine (plus more for greasing)
  • 3/4 cup soymilk
  • 4-5 cups peeled, sliced fresh peaches*
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • pinch of salt
  • 1 cup boiling water

Preheat oven to 350. Grease a 9″x13″ baking dish.
For the batter, mix together the sugar, flour, baking powder, and salt. Cut in the margarine until the mixture is course and fairly uniform, then mix in soymilk. Plop the batter into the greased pan in a relatively even manner. Neatness is not particularly important.

Mix the peaches with the brown sugar, cinnamon, and pinch of salt, then spread over the batter. You can do this very carefully and neatly, but I was feeling impatient at the time, so I just cobbled it together. (*giggle*)

Pour the cup of boiling water over the top and immediately place in the oven. Bake for 40-50 minutes or until the crust is nicely browned.

* Peaches can be peeled using the same trick that works for tomatoes: score an X on the bottom, then dunk them in boiling water for 30-45 seconds. Cool in cold/ice water. The peel should come off easily.

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