I’m the furthest thing from a baker, but these cobbler recipes are a breeze. I’ve been looking for a good recipe for apple cobbler/crisp. If anyone knows of one, please share. I make the peach cobbler all the time. Serve that with some French vanilla ice cream or pour over a generous helping of heavy cream for a proper presentation. My friend Graham says the peach one is “damn good cobbler.” Not a bad compliment coming from a Georgia Tech boy!

Peach Cobbler

2/3 cup plus 2 tablespoons of sugar
1 cup of self-rising flour
¼ + ¼ cup of melted butter
1 28oz can or two 15oz cans of sliced peaches with their juice

Heat oven to 350°F. In a mixing bowl coarsely mix the sugar, flour and ¼ cup of melted butter. Sprinkle about 2/3 of this mixture on the bottom of a greased medium-sized baking dish. Place the peaches, with their juice, in a large bowl and cut each peach slice in half, crosswise. Add the peaches and their juice to the baking dish. Top the peaches with the remaining flour mixture. Sprinkle the top with two tablespoons of sugar and the remaining ¼ cup of melted butter. Bake for 35-40 minutes, or until brown and bubbly. Serve hot!!

Of course, fresh peaches can also be used. When using fresh, peel, pit and dice them, sprinkling the dices with an additional ½ cup of sugar, and refrigerate for at least three hours before using.

Blueberry Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick melted butter
2 cups fresh or frozen blueberries

Heat oven to 375°. In a bowl mix together the flour, sugar, milk and butter. Place the blueberries in a greased baking dish. Pour the mixture over the blueberries. Bake for 35 minutes.

You can also use canned blueberries, but you are better off using the above peach cobbler recipe and substituting the canned peaches with 28oz of canned blueberries.