- OMAHA STEAKS OFFER: $10 Off Orders Over $50 + $4.99 Shipping directly to you!
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Sins of the Cobbler
It's hard to believe that you have never made a peach cobbler.
Am I right?
Buy some peaches now, while they are still in season, and make this easy version of the Southern classic dessert. If you are looking for a next-level recipe, try the Old-Fashioned Peach Cobbler with the lattice crust. Remember to use yellow peaches, not the white flesh ones.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
This is the easiest (and some believe, most delicious) "from scratch" peach cobbler you'll ever make. Served alone or with cream, whipped cream or ice cream, it's an outstanding dessert.
Cobblers require ripe peaches of the highest quality. If you can't find really excellent fruit, but are desperate for peach cobbler, a satisfactory peach cobbler can be made with frozen peaches to which no sugar has been added. These are available year round at most any supermarket.
- 1/2 cup butter (1 stick)
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 3 cups peeled and sliced fresh peaches, with their juices
- Preheat oven to 350°F.
- Put the butter in a 9x13-inch Pyrex or other oven-proof baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.
- When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes.
- As the cobbler cooks, the batter will rise up and around the peaches.
- Makes 10 to 12 servings.
Lone Star List
Here are 10 things that caught my eye this week!
- So Much Life: How Long Is the Line at Franklin BBQ in Austin?.
- A Day Trip to Comanche, Texas.
- Addie Broyles: Wyatt McSpadden's new barbecue book features city slickers, old school pitmasters alike
- A Pleasant Little Kitchen: Hatch Green Chile Grits recipe!!!
- Here Are the Best Barbecue Books Yet This Year per TM BBQ
- South Texas dog had a quinceanera and pups all over are sad they weren't invited.
- UK Telegraph: Bored appétit! How we all got sick of French food -> Fremch food is OUT, Beef brisket in Texas is IN.
- NYT: Best Gazpacho
- Eater Austin: How to Eat Cheap(er) at Austin's Finest Restaurants
- How to Piss Off All of Texas: Use Magazine Cover to Call Dallas 'Taco City'
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter