Peaches originated in Asia thousands of years ago and were brought from Western Europe to the American colonies, where peach trees thrived and Thomas Jefferson took a fancy to them. “Cobbler” in the food sense is an American English word and has meant a deep-dish fruit and pastry concoction since about the 1850s. Peach cobbler is nearly “as American as apple pie” and just the sort of dessert all-American Miriam in Blue Thread would love.
I took an extra dollop of whipped cream and savored my last bite of peach cobbler.
This recipe from The Washington Women’s Cook Book (1908), sold as a fund-raiser for the woman suffrage movement, offers you peaches and cream without the pastry.
If you are looking for an easy cobbler recipe, try this one. You can use canned peaches instead of fresh ones. The batter goes in the pan first and bakes up bubbly, rising to the top.
|1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
|2 cups fresh peaches, pitted and sliced
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1 1/2 cups water
|1.||Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9 inch glass baking pan.|
|2.||In a large bowl, cream the butter and 1/2 cup sugar.|
|3.||In a separate bowl, mix flour, salt and baking powder. Add to the creamed mixture alternately with the milk.|
|4.||Spread mixture evenly into baking dish .|
|5.||If using canned peaches, drain thoroughly, reserving the juice. Spoon fruit over batter.|
|6.||Sprinkle with cinnamon and 1/4 cup sugar. Pour fruit juice or water over the top.|
|7.||Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. During baking the fruit and juice go to the bottom and the batter rises.|
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