by Maxine Troxell

Peach Cobbler

Peach season is here. My mom always made good use of fruits while they were in season. She had a habit of writing down a lot of her recipes in a black and white composition book. While going through my late sister’s estate, we came across one of these books. This is her Peach Cobbler recipe that we found in one of them. I hope you enjoy it.


3 cups sliced fresh peaches      

1 cup sugar       

¼ teaspoon almond extract

1 teaspoon grated lemon zest   

1 tablespoon lemon juice

1½ cups All-purpose flour

1 well-beaten egg          

½ teaspoon salt 

3 teaspoons baking powder      

½ cup shortening

½ cup milk

3 tablespoons sugar, divided    


Arrange peaches in a greased 8-inch baking dish or pan.

Sprinkle with 1 cup sugar, almond extract, lemon juice, and lemon zest. Heat in 350-degree oven while preparing topping.

Sift together flour, salt, baking powder, and 1 tablespoon sugar. Cut in shortening until mixture is like coarse crumbs. Add shortening and milk. Stir just until flour mixture is moistened.

Spread dough over hot peach mixture. Sprinkle with 2 tablespoons sugar.

Bake in 400-degree oven for 35 to 40 minutes.

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