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No. 1 Fruit Stand Peach Cobbler

Yield Makes 6 to 8 servings
Notes: Mary-Lou Evans makes this easy, homey peach cobbler for her family, including son Bob Evans and daughter Barb Schwabe and her husband, Russ. The family runs the No. 1 Fruit Stand together.


  • 3 pounds ripe peaches
  • About 2/3 cup sugar
  • 2 tablespoons butter, at room temperature
  • About 2/3 cup milk
  • About 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Whipping cream or ice cream

Nutrition Information

  • calories 246
  • caloriesfromfat 14 %
  • protein 4 g
  • fat 3.9 g
  • satfat 2.2 g
  • carbohydrate 50 g
  • fiber 2.7 g
  • sodium 294 mg
  • cholesterol 11 mg

How to Make It

  1. Peel and pit peaches and slice into 1/2-inch-thick wedges, dropping slices into a shallow 2 1/2- to 3-quart oval or other baking dish. Gently mix in 1/3 cup sugar; taste, and add a little more sugar if desired.

  2. In a bowl, beat butter and remaining 1/3 cup sugar until well blended. Stir in 1/3 cup milk.

  3. In another bowl, mix 1 1/2 cups flour, baking powder, and salt. Add to butter mixture with another 1/3 cup milk and stir to combine. Batter should be stiff and sticky; if too dry, add a little more milk; if runny, add flour. Stir in vanilla.

  4. Drop batter by tablespoonfuls evenly over prepared fruit (some fruit will show through).

  5. Bake in a 350° oven until top is browned and fruit is bubbling, 35 to 40 minutes. Serve warm or at room temperature: scoop into bowls and drizzle cream over each serving if desired.