Peach Cobbler From Grandma’s Kitchen

What was it about the kitchen? It seemed to draw us into cramped quarters. As many as would fit. And others hanging outside the door. Never mind the living room. Never mind the dining room. The draw was the kitchen. The warmth- from the oven and from each other.

On the inside of the door of one of those kitchen cabinets, Grandma scribbled a few of her go to recipes. When I asked her about it and wrote it down so many years ago- she was still changing it up a bit- adding, deleting. It was all in her head anyway. That’s just the way of it. . . those who know how to cook are always changing it up a bit, rearranging. . . the art of cooking.

Peach Cobber

Found in Martha Johnson’s kitchen cabinet

Ingredients: 1 can peaches (no not a can- just the peaches) , 1 cup sugar, 2 tablespoons flour, butter, cinnamon

Instructions:

Put crust (homemade pie crust of course) on bottom. (Grandma- “Put just a bit of baking powder in it.)

Mix peaches, sugar and flour. Top with butter and cinnamon. Do 2 times.

Top with crust.

Bake 400 to start and then 350.

“So how much butter and cinnamon, Grandma?”

“Oh, I don’t know. Just what looks right.“

desserts peach cobbler

Dienna Goscha

Living in Minnesota somewhere between creative idealism and practical reality. I've been married for 33 years to my college boyfriend, Don. We met in Oklahoma. Lived in Alabama and Georgia. Then landed in Minnesota. We have three sons and two daughters-in-law who are pretty cool. I was a math teacher. Then a stay at home mom. Now a pastor. Yeah, that. I speak. Write. Do stuff like that. All pretty much wrapped around the fact that loving God and loving others is the foundation of all I try to do.

4 Comments

Jan robinson
April 12, 2013 at 7:55 pm
Reply

Dienna……this is SO AWESOME!! I didn’t remember mom having recipes on her cabinet door, and didn’t know she put baking powder in that crust either! Keep the info coming! I love it!
1. Jeanne Darbro
  April 13, 2013 at 11:21 am
  Reply
  
  I didn’t know about the baking powder either. I think I do remember the recipes taped on her cabinets.
  1. Dienna Goscha
    April 13, 2013 at 11:35 am
    Reply
    
    I think (according to my notes) that the added baking powder was for the cobbler. Maybe not for pie crust in general??
Jeanne Darbro
April 13, 2013 at 11:20 am
Reply

Love love love this! I had the privledge to grow up with this great food ….my mother Martha Johnson and my grandma Rose Hull. Seeing the picture of Grandma Hull makes me miss her more…and also the wonderful aroma coming from mom’s and Grandma’s kitchen.

I still use the pie crust recipe. Sometimes I only use 3/4 cup shortening. If too moist to handle just add a little more flour….you can’ t miss with this.