This author has spent the better part of the last week talking to the top peach producers, salespeople, and chefs and I’m dying to cook with peaches. 

Sherry Davis of Davis Produce sold me some gorgeous South Carolina white peaches and I set about to make her quick and easy “cup’a-cup’a-cup’a” cobbler recipe.

Here’s her recipe, with some measurement tweaks from me. This created the most delicious, ooey, gooey, cobbler with the peaches nestled into the near custard dough that rises alongside it. It’s one of the best things I’ve ever made. Hope you’ll grab some peaches and try this too.


1 ½ sticks butter, separated

1 cup all-purpose flour

1 cup sugar

1 cup half and half

½ teaspoon salt

1 teaspoon real vanilla extract

2-3 teaspoons baking powder

For the fruit:

1 cup water

1 cup sugar

3-5 SC or GA peaches, peeled and sliced

Preheat the oven to 350 degrees. Using a casserole dish, add ½ stick of butter and place in the oven to melt while the oven preheats.

Mix flour, salt, and baking powder in a separate bowl. Blend softened butter with sugar and vanilla. Add the dry mixture and mix until smooth.

Meanwhile, combine water, sugar, and peaches in a pot and bring to a boil. After that, reduce to a rolling boil for about 10 minutes.

Remove the casserole dish from the oven carefully. Pour mixed batter over the melted butter. Do not stir. Then, gently pour/spoon the peach mixture over the batter until it’s completely covered. Sprinkle the top with cinnamon.

Do not stir anything at this point. Let it bake for 30-45 minutes, until the top is golden brown.

Let it sit to cool and torture everyone with the amazing smell. Serve with ice cream, whipped cream, or on its own.

I hope I did Sherry and her grandfather proud.

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