While there is one gift in particular (*cough* a baby) I’ve very happy/honored/amazed that I’m giving a dad for Father’s Day, this is not it.
However, peach cobbler can’t be that bad of a gift, right? I mean, who wouldn’t want it?
And we also got the dads adjustable wrenches and new levels–exciting stuff, no?
This recipe is from my side of the family. C.’s family may have the famous Mrs. S.R. Dull, but my family has some pretty darn good cooks too (one of my great-grandmothers won the best yeast roll recipe from White Lily Flour in the 1940s and received a $50 check–a very big deal for sure). This recipe is from my dad’s side of the family. It is best when made with ripe, slightly “squishy” peaches.
4 cups of peaches, peeled
2 cups of sugar, divided
1 cup of milk
1/2 cup (8 Tbsp) butter
1 cup self-rising flour
Preheat oven to 375. Cut up butter into tabs and place in the bottom of a small casserole dish (glass is best), put dish in oven and let butter melt.
Put cut up peaches and 1c. sugar into a bowl and mix. Set aside.
In another bowl, mix 1c. sugar, flour, and milk together.
Pour the batter over melted butter. Pour peaches and juice over batter. Bake for 45 minutes. Depending on the ripeness/juiciness of the peaches, it may need to cook a tad bit longer.
Now that’s a southern treat if I ever saw one. Enjoy!