I know two versions of it in the North. One is found in More with Less, with no butter (Yankees are no fun), and the other was my childhood church cookbook and had the butter, but less fruit. I like Aunt Nancy's the best. The fruit to buttery-moist-crumb-part is about equal, and that's how I like it.
If you bake it long enough, the edges darken and crisp from all that butter. Aunt Nancy loves me enough that she gave me that special edge when we were in NC.
Also, isn't that tablecloth great? Years ago, I stashed it with my fabric with the idea of making a skirt, but I just absolutely love its grooviness in my summer dining room.
Aunt Nancy's Typical Southern Peach Cobbler
In a 9" baking dish, melt:
1/3 cup butter (I put it in the oven while the oven is preheating)
Peel and slice (I chop):
5-6 peaches to yield at least 4 cups
Lay them on the melted butter.
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 cup milk
Pour batter gently and evenly over the fruit. Some of the fruit will float and some butter will be up there, too. That's just right. Bake at 350 for 1 hour, until beautifully golden with obvious bubbling and juice action from the fruit. Serve warm or room temperature.
1. Aunt Nancy said you can use anywhere from 1/4 - 1/2 cup butter. Obviously a Southerner would go for the full stick.
2. I used half whole-wheat all-purpose flour. You can get this from McGeary Organics and it makes the perfect texture for chemically-leaved baked goods.
3. I cut back the sugar a little because I'm not Southern.
4. You can use other fruit besides peaches. I added some sad raspberries and 2 black raspberries from my new backyard bush.
5. Aunt Nancy has baked this at higher temperatures or reduced the time or changed the pan size or otherwise fiddled with the chemistry. Good news: the cobbler is not fussy!