My Bottom-Up Peach Cobbler Recipe - Allrecipes.com
My Bottom-Up Peach Cobbler Recipe
  • READY IN 50 mins

My Bottom-Up Peach Cobbler

Recipe by  

"This was the result of letting my 3 baby cousins 'help' me in the kitchen. The oldest was 4. Surprisingly this cobbler turned out pretty well. If a bit messy."

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Ingredients Edit and Save

Original recipe makes 1 8-inch square pan Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
  3. Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • To change this recipe to an apple cobbler, just substitute the peaches for apple. This recipe works well, both ways.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition.

 
Most Helpful Critical Review
Mar 01, 2011

There was entirely too much liquid for this recipe. My cobbler turned out as what can only be described as gelatinous. I double checked the recipe to make sure I didn't miss anything and I did not. Needless to say...I won't be making this again.

 

13 Ratings

Jul 09, 2010

Used a cast iron skillet. Didn't have self-rising flour, but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top.

 
Jun 01, 2010

Nice quick recipe. The family loved this. I added a pinch of cinnamon and served it with cool whip on top.

 
Jun 01, 2010

This is an easy and great summer dessert. Serve warm and add ice creme and its a hit!! I use suger/cinnamon combo generously in place of the nutmeg! Because the cobbler portion is rich, feel free to use other fruit , too--strawberries, blueberries, apples...its all good!

 
Jun 09, 2010

Wonderful, easy cobbler! My 8-inch pan was in the sink and I didn't feel like washing it so I made it in the 9x11 and yes, it was thin ... but turned out just great. I'll be making this again.

 
Jun 01, 2010

If you use the juice from the can of peaches, what do you use when changing to apples ??

 
Dec 23, 2010

I've found to use 1/2 of the milk and 1/2 of the peach syrup to mix with the flour mixture.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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