The Sunday table on the Tate farm is a full one: steak from the farm, baked potato, a big green salad, rolls, with the peach cobbler to finish.
The cobbler is the part everyone looks forward to. One cup of flour, one cup of sugar, one cup of milk, poured over butter and peaches, then topped with brown sugar and cinnamon. It has been part of the family table for years, and today three generations still gather around the same dessert.
Cuppa Cuppa Cuppa
The Tate Family Peach Cobbler
Ingredients
Peaches, canned or fresh
Butter
1 cup sugar
1 cup flour
1 cup milk
Brown sugar
Cinnamon
Directions
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If you are using fresh peaches, blanch them in boiling water for 30 to 60 seconds, then transfer them to an ice bath and slip off the skins. Cut them to your preferred size and simmer them briefly in a simple syrup. Canned peaches work too.
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Start with butter in the bottom of the baking dish.
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Mix the sugar, flour, and milk into a batter and pour it over the butter.
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Spoon the peaches over the batter.
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Top with brown sugar and cinnamon, as much as you like.
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Bake for 30 minutes.
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