Fresh Peach Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Fresh Peach Cobbler

From Dorothy McNett's recipes at

1/2 cup butter
4 cups fresh fruit and its juices
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup unbleached all purpose flour
1 cup milk

Put the butter in a deep 2-3 quart casserole or pan and put it in a cold oven, and preheat to 350 degrees. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for awhile. Whisk together the cream of tartar, soda, and flour, and then add the sugar and milk. The batter will be thin. When the butter has melted and the oven has reached the 350 degrees, pour the batter all at once into the dish, then pour the fruit and juices into the center of the batter. Return to the oven and bake for about 1 hour, or until the top is golden brown. Serve hot, warm, or at room temperature with or without cream, creme fraiche, or Devon cream.

Recipe created 1996-08-06.

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