Fresh Peach Cobbler
Stella Reynolds

    This recipe, from our sister-in-law, Teresa's mother, is one of only three we do not share (until now). Well, there are really four but the fourth one is so good we don't even talk about it outside the family.  I just got Teresa's OK to add this to the web site and am so glad because it is one of the all-time-greats. Please note comments below the recipe.  There is a rumor that Stella has an even better recipe for Peach Pie but I've never been able to get it.


3 Cups peeled, sliced peaches (I haven’t tried canned peaches yet)
1 Tbs. lemon juice
1/3 - 1/2 Cup sugar
 1 Tbs. quick cooking tapioca
 ½ tsp. almond extract

  Crust   ¼ Cup margarine
 1 Cup all purpose flour
4 Tbs. sugar
 1 tsp. baking powder
 ½ tsp. Salt
 ¼ Cup whipping cream

Stir together peaches, lemon juice and ½ cup of sugar until blended. Add tapioca and almond extract. Spread mixture into a shallow 1 qt. Baking dish. (about 1 in. from top)

In a mixing bowl, combine flour, baking powder, sugar and salt. Cut in the margarine until the mixture looks like coarse crumbs. Stir in cream to make a dough. Press the dough together to make a ball. Then roll it out to make it large enough to cover the peaches.

Pinch edges to the edge of the dish and trim. Pierce top with a fork to make vents.

Bake @ 375 for 35 to 40 minutes or until peaches bubble through the vents and crust is golden. It may drip so make sure to put a large tray under it while it bakes.


(Above is the original recipe. But, I double  the filling ingredients for an 8 x 8 x1 3/4 pan)
 BUT remember to increase the other filling ingredients by the same %)
With a little luck there will be too much for an 8 x 8 (stupid me) so I put some in custard cups and make little ones (heh, heh, heh, heh). 

During the Summer I make up about a dozen cobblers, freeze them in Glad 8x8 baking dishes  and then seal them in Food Saver bags (tight fit). Some I can give away but most we enjoy throughout the year.