South Carolina Cobbler
With peach orchards just a couple of miles from home, it's easy to treat my family to this traditional dessert. —Mattie Carter, Rock Hill, South Carolina
Ingredients
- 4 cups sliced peeled fresh or frozen peaches, thawed
- 1 cup sugar, divided
- 1/2 teaspoon almond extract
- 1/3 cup butter, melted
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 3/4 cup milk
- Vanilla ice cream, optional
Reviews
The cobbler was gooey and had no crust to it. Perhaps it was because you only use 3/4 cup of flour and it needed more to form a crust. I'll never make this again. It was a waste of my time and money.
I make this every August when local peaches are available. It is one of my family’s favorites.
ChuckNAtlanta thank you for your kind words
My family loves this. I even substituted stevia in place of regular sugar. I only have to use a 1/4 cup instead of a whole cup. Delicious! Great recipe!
This is one of the easiest Peach Cobblers to make and reminds me of my child hood. (70 years ago) Few Ingredients, easy to prepare and has a great taste. I have made it 3 time in less than a month. I have modified the recipe to 3 quart (13X9).
There are better recipes than this one for peaches. Like a crusty crust and this did not come out that way.
I made this with canned peaches because it was all I could get, and it turned out great! I couldn't quite decide if I liked the flavor of the almond extract, but my husband really loved it.
I chopped up my peaches with the skins on for a more rustic flair, and it turned out great! I might try it with vanilla extract next time, though, as I'm not a fan of almond extract with peaches. Overall very easy to make, and a great way to use fresh peaches!
6 stars if it were possible. Although, the recipe on this page isn't the EXACT same as the original one published in the Aug/Sep 1998 issue of 'Taste of Home' magazine. I know that because I still have the issue. I've kept it tucked away on my kitchen butler for 18 years because of this very recipe.There are two differences between the one on this site and the original - use 1 1/2 cups sugar (not 1) and 1/2 cup (full stick) of butter (not 1/3). Mix 1 full cup of sugar with the extract and peaches instead of the 1/2 cup listed on this page. Other than those two differences, the rest of the recipe is identical to the original one published in '98.My kids love the spongy, sweet crust so much that I do typically increase the amount of crust by using 1 full cup of both milk and flour rather than the 3/4 called for in Mattie's recipe.Mattie was 82 at the time this recipe was published according to the article, so that would make her 100 some time this year (2016). She worked in a peach orchard when she was young. Even back in '98 she had stopped cooking big meals for her family but she still made this cobbler 3 times a week during peak peach season. She said many times the family would eat it all before it had time to cool.Happy 100th birthday Mattie - wherever you are. Thanks for the great recipe that all my family and friends love. If any of Mattie's 6 daughters or their families happen upon this, please know that she is still appreciated and her memory lives on with this great recipe.
Tastes good, but cobbler never seems to be done-soupy. Don't know if it's because of altitude/CO. Better recipe is 1 cup flour, instead of 3/4- used 1/2 c butter in pan...rest of ingredients the same. Peaches easy to peel if you blanch first for a minute..then put in ice water bath. Skins come right off.