Prep
Cook
Serves
5 mins.
45 mins.
8
This is a dessert that I have eaten my entire life since cobblers are always a hit at potlucks, family get togethers and church homecomings. Usually we have one or more cobblers of all varieties on the dessert table.
I have two different recipes for cobbler, the other is actually my favorite, but my husband prefers this old-fashioned recipe so I’m posting it first since I made it more recently for him. Stay tuned for another version in the coming weeks. We love dessert!
This is called crazy crust because the crust rises up from under the layer of fruit. For that reason, you must use either self-rising flour or my mixture of all-purpose flour and baking powder or the crust will not rise up and will turn into a custard at the bottom of the baking dish. You’ve been warned. I made the mistake of leaving out the baking powder once because I can’t buy self-rising flour where I live and I wasn’t paying attention when mixing up my ingredients and although we ate the cobbler, because I hate to waste food, I wasn’t impressed.
For this cobbler, I used a large can of whole peaches that I sliced into smaller pieces so that the entire bottom of my 9 x 13 casserole dish would be covered in peaches. I like peaches and the breading in every bite that I take. Peaches weren’t in season in my local market nor in the freezer section and since the canned peaches are picked at the peak moment of freshness and taste great, they’re an excellent option for this cobbler. If you can get your hands on super fresh, delicious, juicy peaches then use them or use frozen if you’re opposed to canned fruit.
My brother has lots of fruit trees on his farm so I’m hoping that the next time that I’m in town, he gifts me a couple of mason jars of fruit to try out in this cobbler.
Serve this with a scoop of vanilla ice cream or whipped topping or enjoy it plain. I don’t top my cobbler with cinnamon but I have added it as an optional ingredient if you like cinnamon use it as well.
I hope that you’ll try this recipe today and leave a comment below. Also, follow @lifeabovethecafe on Instagram for daily updates!
Alternatives to some ingredients above
Preheat oven to 350 degrees Fahrenheit. Place the butter in a 9 x 13 casserole dish in the oven and allow the butter to melt.
As the butter melts, mix the All Purpose flour, baking powder, and salt together well with a whisk or fork. Then mix in the sugar and milk. Stir until no large lumps are in the batter.
Remove the peaches from the can of juice. Save the juice. Slice the peaches into smaller pieces so the entire bottom of the pan will be covered with peaches. I cut off any peach pit that was left during the manufacturing process.
Remove the pan of melted butter and pour the batter over the top of the butter, evenly pouring it as you go. DO NOT MIX the batter into the butter.
Lay the peach slices over the top of the batter and pour half of the juice over the top. DO NOT MIX the peaches into the batter.
Sprinkle 2-3 Tbsp. of sugar across the peaches and if using sprinkle the top with cinnamon.
Bake the peach cobbler for about 45 minutes or until the crust is no longer gooey and a little golden (don’t over bake it). I would check the cobbler at 40 minutes. It may take 45 minutes or longer depending on your oven to cook the crust. My oven is gas and runs hot but your oven is different than mine so keep an eye on the cobbler at 40 minutes and check every 5 minutes or so.
Serve with ice cream and refrigerate if you have leftovers after 1 day.
Note* It’s important that you layer this dessert and don’t stir the layers. It will look like a juicy mess as seen in the photos, but the bread rises up from under the peach layer as long as you use either self rising flour or baking soda in the all purpose flour.
