South Carolina Cobbler Recipe
- 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
- 1. In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-qt. baking dish.
- 2. In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.
- 3. Bake at 350° for 50-55 minutes or until golden brown and bubbly. Serve with ice cream if desired. Yield: 8 servings.
1 each: 258 calories, 9g fat (5g saturated fat), 24mg cholesterol, 207mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 3g protein.
Reviews for South Carolina Cobbler
"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."
"I made as directed, even with the ice cream as topping....fell flat in our house. i love almond extract in recipes too, but for whatever reason, this was not a favorite for us."
"Make this every year. I cut back on the sugar in the peaches. Absolutely delicious!"
"My daughter and I who both love peach cobbler did not care for this recipe. The flavor was off. The texture and ease of making it were great. Next time I will not use almond flavoring in the peaches, it was very strong. I will add cinnamon with the peaches instead and see if that is better. Or I will just stick with another recipe."
"I've been making this for years, but I do add 1/2 tsp. cinnamon. It's always a hit!"
"Served it at the bible study and it was completely gone! I use 1/4 cinnamon & vanilla instead and did use 3 tbsp. of sugar instead of the remaining 1/2 cup of sugar for the topping. This is a keeper recipe!"
"easy and good! I did not have almond extract so I used vanilla and added 1/4 tsp cinnamon (maybe next time I'd use more). Served it with whipped cream. Yum!"
"Love this recipe super easy! I used vanilla extract because I didn't have almond extract. Turned out amazing!!"
"This cobbler is a hit every time I make it. I have only had one problem with this recipe. It does not turn out well when you double the recipe."
"Made it for a small group everyone loved it. That is so good"
"This is the only peach cobbler recipe I use... it can't be beat."
"Wonderful flavor and easy to make, haven't found one better."
"The almond extract takes this recipe over the top for our family. Don't even think about leaving it out! Strange directions but a wonderful crust appears. If it doesn't brown equally I have broiled for just a couple of minutes with great success."
"So good and easy."
"Could use a little less sugar, but a great recipe.."
"Absolutely the best cobbler recipe I've even made! (Even better then my mothers....shhhh!) This is the cobbler recipe all my family and friends requests. Many cobbler recipes use cinnamon which is good but the almond in this recipe really makes it great!"
"I have been making this recipe for five years now. Whenever the fresh peaches are ready, friends and family start requesting this tasty dessert. Absolutely love the almond flavoring, it adds a little something extra."
"This is the way my grandmother taught me to make fresh peach cobbler and how I taught my girls to make it. It is excellent with a scoop of vanilla ice cream."