A traditional southern peach cobbler with some slight a changes in ingredients.
"*" See Kitchen Notes for more information or links to special ingredients.
While oven is heating, cut up the butter into 2 - 4 pieces and place in casserole dish. Put the casserole dish in oven. Remove from oven when melted. Keep an eye on the butter and don't let it burn. Set aside.
Peaches – Ripe fresh peaches impart the best flavor, but when I can’t get fresh peaches, I’ll use Costco Kirtland canned peaches in the glass jars. When using canned peaches, I’ll pour about 1/2 cup of the peach juice on top. This helps to create a sugary and crustier crust.
Spices – Cinnamon and ginger can be increased to your taste. I prefer a slight hint that complements the peach flavor, not overpowers it. Of course you could omit it altogether like my mother’s recipe.
Cook time – In all of the decades that I’ve been making this cobbler, it has ALWAYS been completely cooked in 1 hour, no matter whether I cook a single or a double batch. If yours does come out undercooked, then you might want to check your oven temperature.
Suggestions for other fruit – Blueberries is another one of my favorites. Other fruits that work great include blackberries, a mix of berries, strawberry/rhubarb, just rhubarb, apricots, and cherries.
Recipe author: MJ of MJ's Kitchen