Recipe from the Thermador Taste of America Cookbook
Nothing says Georgia like peaches, and nothing says peaches like cobbler. This easy-as-pie recipe was passed down to Wendie from her grandmother Genell Douglas. The family has been in the Peach State for many generations.
Submitted by: Wendie McConnell
Butter for pan
2 pounds ripe peaches (about 5 medium)
1 cup whole milk
1 cup self-rising flour
¾ cup sugar
½ cup (1 stick) chilled unsalted butter, cut into
Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan.
Peel and slice peaches (yield should be about
5 cups). Place peach slices in prepared pan. Whisk
milk, flour, and sugar in medium bowl. Pour over
peaches. Dot mixture with butter pieces. Bake
until cobbler is browned in center, about 1 1/2 hours.
Serve with coffee or tea.