Pamela’s Peach Cobbler
Makes about 12 servings
This is best if you make it when peaches are really in season, a narrow window in some parts of the country. It can also be made with many other kinds of fruit, like blueberries or other berries, or apples. It’s also a great thing to do with rhubarb, if you are a devotee. But you will need much more sugar with rhubarb, about 3⁄4 cup more.
  • 4 cups peaches, peeled and sliced
  • 5 tablespoons sugar, divided
  • 2 to 3 tablespoons rum or bourbon (optional)
  • 1½ cups flour
  • 3 teaspoons baking powder
  • ½ teaspoons salt
  • ½ cup plus 2 tablespoons melted butter, divided
  • ⅓ to ½ cup heavy cream
  • 9-by-12-inch baking dish (exact size isn’t crucial)
  1. Butter your baking dish, fill it with the peaches, and sprinkle 1 tablespoons of sugar over them. Use more sugar if you wish, but the cobbler dough is also sweet.
  2. Sprinkle on the rum or bourbon if you are using it. For the dough, sift together the flour, baking powder, and salt. Using a spoon, not a mixer, blend in ½ cup of the melted butter and 3 tablespoons sugar. Add heavy cream, a bit at a time. You want a soft dough, but you don’t want it to be runny.
  3. Drop the dough in patches on top of the fruit using a spoon or your fingers. Pat it down to smooth it, but it’s not necessary to cover every spot, and it’s okay for the dough to be thicker or thinner in places.
  4. Chill the cobbler in the refrigerator for at least half an hour.
  5. Heat the oven to 425 degrees. Take the cobbler from the refrigerator, brush the top with the remaining melted butter (you might need to remelt it), and sprinkle on the remaining 1 tablespoon of sugar. Bake the cobbler for half an hour or more. You want the top to look puffy and be lightly browned.
  6. Serve it warm (but not hot) or at room temperature, with vanilla ice cream or heavy cream.
Recipe by TeaTime Magazine at