My Bottom-Up Peach Cobbler

My Bottom-Up Peach Cobbler

12 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Aya_kat
Recipe by  Aya_kat

“This was the result of letting my 3 baby cousins 'help' me in the kitchen. The oldest was 4. Surprisingly this cobbler turned out pretty well. If a bit messy.”

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch square pan

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
  3. Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.

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Reviews (12)

Rate This Recipe
Kristy
16

Kristy

Used a cast iron skillet. Didn't have self-rising flour, but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top.

KatMac
16

KatMac

This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition.

Timolyn
7

Timolyn

Nice quick recipe. The family loved this. I added a pinch of cinnamon and served it with cool whip on top.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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