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Peach Cobbler

My Mama's Peach Cobbler Pie

This is the same savory recipe used by my grandma. It is one of my family's favorites.
Course Desserts
Cuisine American
Keyword cobbler, desserts, peaches
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings
Author Joyce Webster


  • 8 Tablespoons Good quality butter
  • 1 cup Self-rising flour
  • 1 cup Dixie Crystals pure cane white sugar
  • 1/2 cup Buttermilk
  • 18-20 ozs. peaches


  • Preheat oven to 450º
  • Peel 5-6 peaches, or if using a Large can of peaches, make sure they are in heavy syrup. If using canned peaches skip the next step.
  • If using fresh peaches, slice them into a bowl and add 1-2 Tablespoons of Dixie Crystal white sugar.
  • Place fresh peaches in the refrigerator for 30 minutes to allow sugar to be absorbed. Add 1/4 cup of water for a more juicy pie.
  • In a separate bowl, mix the flour and sugar, until no lumps remain.
  • Add buttermilk to flour mixture, in very small amounts. Add just enough to moisten the flour/sugar mixture.
  • Meanwhile, melt one stick of butter in a saucepan, or an aluminium pan, as in the video.
  • Pour buttermilk mix into the pan with warm butter. No need to stir.
  • Remove pan from heat and add refrigerated peaches. No need to stir.
  • Place in a preheated 450º oven for 40 minutes, or until top is golden brown.