Saturday, August 11, 2012

Grandma JoAnn's Incredible Peach Cobbler Recipe

This special Peach Cobbler recipe has a lot of affection and sweet memories associated with it.  The kids all called her Grandma JoAnn, but I just called her Mom.  She wasn't just your average Mother or Grandmother, and this is no ordinary recipe.  Trust me.




I've been eating this cobbler all my life, but I didn't learn Mom's recipe for it until HUBBY and I were dating back in the early 1980's.  I'm not saying it made HUBBY jump up and propose right then and there, but I'm sure it helped quite a bit.  HUBBY and his Father happened to be at the house the day Mom came for a visit.  For some unknown reason, she decided to make a batch of her famous cobbler.  Father and son both got a taste and fell in love...with the cobbler:)  Fortunately, she wrote down the recipe for me.


Grandma JoAnn's Peach Cobbler Recipe, handwritten (front)


Believe it or not, the first couple of times PUMPKIN served this cobbler at her YSA Branch, she got a few marriage proposals.  The condition was that she cook this Cobbler for them every Sunday.  In all truth, the dessert never made it through all the meetings untouched until the actual Linger Longer or Break the Fast began, and there were never any leftovers to bring home.



Grandma JoAnn's Peach Cobbler Recipe, handwritten (back)


 You can tell by the condition of the document that it is about 30 years old and well used.  I think it was written on the card at the back of her checkbook.  I love it because of the ambiance it has for me.  Do you have any special recipes like this that mean a lot to you?


 Grandma JoAnn's Incredible Peach Cobbler Recipe


  • 1 cup flour
  • 1 cup granulated white sugar
  • 3 teaspoons baking powder
  • Dash salt
  • 3/4 cup milk
  • 1 quart canned fruit, drained or 1 large (approx 29 oz size) can store-bought fruit in heavy syrup, drained (peaches, pears, apples, or your favorite fruit)
  • 1 stick butter or margarine 


Preheat oven to 375 degrees Farenheit.  In a medium sized bowl, mix dry ingredients together.  Add milk to dry ingredients and stir until  batter is smooth.  Set aside.  Divide butter into two equal halves. Use a little of the first 1/2 stick of butter to rub all over the bottom and sides of the pan.  Then cut or chunk the rest of it into small pieces about the size of a nickel and distribute all over the bottom of oblong 13"x9" cake pan. 





Pour batter into pan.  




Cut or chunk up the second 1/2 stick of butter and distribute it evenly over the top of the batter.  I like to put the bigger chunks in the corners of the pan. 




Add drained fruit, distributing it evenly over the top of the batter and butter.




Bake in oven for 30 minutes or until brown.  Toothpick test for doneness by inserting toothpick into batter when you think cobbler is done.  Remove toothpick and inspect.  No batter should be stuck to the toothpick if cobbler is completely done.  




Use a spatula to cut into serving size squares. Serve warm with whipped cream or a scoop of vanilla ice cream.




For flavor variation, add a teaspoon of cinnamon to the dry ingredients or drizzle a tablespoon of honey over the fruit and batter before baking.  Enjoy!

In closing, I have to give some credit to my blogger friend Hanna, also known as Cupcake Mumma.  Her decision to have an America day prompted me to share the recipe.  I hope you give it a try.  It is powerful stuff, so don't serve it to someone unless you are prepared for them to fall in love with you and this cobbler.  It might just lead to a marriage proposal or two. 

This post is shared at:

The Country Cook: Weekend Potluck #63 

The Gunny Sack Link Party #50
  
The Country Cook Weekend Party #35
    
Mrs. M's Recipe Link Party August '12

17 comments:

  1. You are inspiring me to make this. My one huge downfall is that I have never been able to make a good cobbler. So glad you dropped by, pinned this and off to see what else I can find!

    ReplyDelete
    Replies
    1. I hope you enjoy it. Thanks for your sweet comment!

      Delete
  2. Do you know what size can that is...32 oz?

    ReplyDelete
    Replies
    1. I use Del Monte or Libby's 29 ounce canned sliced peaches in heavy syrup. If you use home canned fruit, you can use a one quart size jar of canned peaches.

      Delete
  3. Mmmm... thank you so much for sharing your family's special recipe! My dad requested peach cobbler for his birthday this weekend, and I hadn't come across a recipe that really looked good until now. I will be making this one, for sure! Pinning it now! :)

    Kim
    Little Rays of Sunshine

    ReplyDelete
    Replies
    1. Hi Kim,

      Thanks for your sweet comment. You made my day. I hope y'all have a wonderful birthday celebration. Enjoy!

      Delete
  4. I found this recipe on pintrest and I just made it. It is wonderful, your grandma is awesome. The only thing I did differently is I used canned peaches that are in their own juice instead of the heavy syrup. This added the tartness I was looking for. Just wonderful. Thanks for sharing such a great recipe.

    ReplyDelete
    Replies
    1. Thanks for your kind words. So happy you liked it.

      Delete
  5. That looks so good and what a treasure you have with the handwritten recipe!

    ReplyDelete
  6. Oh my! This looks absolutely mouth-watering! Just can't beat recipes handed down from grandma! So happy you linked this up and shared with us at Weekend Potluck.

    ReplyDelete
  7. Replies
    1. Yes, you can use fresh peaches. If fresh peaches aren't sweet enough for you, stir them with a couple of tablespoons of honey in a bowl just before adding them to the pan. It will add wonderful flavor and sweetness.

      Delete
  8. I found this recipe on Pinterest. It's in the oven right now. Peach cobbler is my husband's favorite. He will love the surprise. Thank you.

    ReplyDelete
    Replies
    1. So glad you decided to give it a try. Enjoy!

      Delete

Your comments are important. Thanks for your input!