Do you have a peach cobbler recipe? Our peach trees made an abundance of peaches this year.

God do I ever. It's one of our favorite desserts around here.

Here's the one from my grandmother. - Now, remember, my MOTHER was born in 1915. That tells you how old this one is.

Here's the one that's been in my family for a very, very long time.

1 cup self rising flour
1 cup sugar
3/4 cup milk.

Mix together and pour over two cups of fruit.

Bake at 400 about an hour.

I'm sorry its not fancy. We add cinnamon and ginger to peach cobbler and a splash of vanilla. But I can't tell you the quantities.
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Most folks think of peach cobbler as an overgrown peach pie. Here's that version.

8 cups fresh peaches, sliced and peeled
2 cups sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup butter, melted
Pastry for double-crust pie

Preheat oven to 375°F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned.
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This is a good "normal" peach cobbler recipe too.

3 cups flour
1 cup yellow (butter-flavored) Crisco
1 teaspoon salt
1/3 cup sugar
1 beaten egg with enough ice water to yield 1/2 cup
2-1/2 cups peeled peaches, sweetened to taste

Mix flour, salt and Crisco until crumbly. Add egg/water mixture and mix with a fork until it forms a ball. Roll out one half the dough to fit an 8x8x1-3/4-inch pan. Roll the other half of the dough and cut into ten 1/2-inch strips.

Fit the solid piece of dough into the pan, and pour in the sweetened peaches. Then, crisscross the strips over the top. Bake one hour and twenty-five minutes at 350°F degrees. Cover the last twenty minutes with aluminum foil to prevent over-browning. When time is up, remove and sprinkle with cinnamon and sugar.

I can't thank you enough ma'am. I will try each one. I'll let ya know which one my family and friends pick as the best. Thanks again.

Kattelyn do you have a chow chow recipe my wife had a friend that gave her a lot of green tomatoes thanks !!

I know I've got a couple around here. Just had guests leave a little bit ago. I'll go digging in the morning and see what I can find. But I'm real partial to frying those things up with a little cornmeal, salt, and pepper. Only chow chow or if I have anything else that looks interesting?

Sounds good Thanks !!!!

Okay, here's the Chow Chow I've got saved from my folks.
1 gallon green tomatoes
1 cup water
5 sweet peppers
4 or 5 hot peppers
Several onions
1 stalk celery
1 large head cabbage
1/2 cup salt
3 cups white vinegar
2 cups sugar
2 teaspoons Cinnamon
2 teaspoons Allspice
2 teaspoons tumeric
2 teaspoons dry mustard
Juice of 4 lemons

In a large stockpot, combine all ingredients except lemon juice. Bring to a boil and cook for 1 hour. Add more water and vinegar if needed. Add lemon juice at the end of cooking. Pour into sterlized jars and seal. Makes 8 pints.

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Here's something from the vaults you might appreciate.

Pickled green tomatoes.
3 quarts white vinegar
6 cups sugar
1 cup salt
2 tablespoons black pepper
2 gallons thin sliced small green tomatoes
1/2 gallon thin sliced onions
1 quart sliced hot peppers
Powdered alum

Heat vinegar to boiling and add sugar, salt, and pepper. Pack tomatoes, onions, and peppers into your jars and cover with the boiling liquid. Add a pinch of alum to each jar. Wipe the rims and seal tightly. Cool away from drafts and store at least 3 weeks before serving.

Thanks those sound great let you know how it turns out !!!

makes me hungry just thinking about it!