Tried-and-true recipe for peach cobbler

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Cooking time: 1 hour

½ cube oleo (butter or margarine)
½ cup all purpose flour
¼ cup brown sugar
Small can sliced peaches, with juice
½ teaspoon baking powder
¾ cup sugar
¼ teaspoon cinnamon
½ cup milk
Heat oven to 350 F
Melt margarine in small, 8-inch square cake pan.
First put a little brown sugar and cinnamon in with the margarine.
Separately mix flour, baking powder, sugar, cinnamon and milk. Pour topping over the peaches.
Bake for about 1 hour until golden brown.

This peach cobbler recipe was submitted by Wynona Buxton of Auburn.
Buxton lives in a house built in 1906 and makes all her recipes using a 1930s Wedgewood stove.
“I’ve had this recipe for years,” she said. “You can make it with apricots, too.”
Buxton has made the cobbler many times.
“It’s very easy to make,” she said. “Be sure to use the juice. Don’t drain the juice off.”
The recipe calls for baking for one hour at 350 F. However Buxton said it may take only 45-50 minutes depending on your oven.
So keep a close eye on it after 45 minutes and enjoy!

~ Carol Guild