Country Peach Cobbler

Fresh peaches are in the super markets. After a long winter I crave fresh fruit desserts.  How about this for Easter dinner–with vanilla bean ice cream.

One to serve and one to freeze for another day.

One to serve and one to freeze for another day.



  • 4 large ripe peaches
  • 1 cup sugar
  • 3 tb. butter

Cobbler Cake:

  • 2 eggs at room temperature
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla flavoring
  • 1/2 teaspoon almond flavoring
  • 2 cups all-purpose unbleached flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup 1/2 and 1/2
  1. Preheat oven to 325 degrees F.
  2. Filling:  Peel and slice peaches. Arrange in bottom of a greased 8×8 or 9×9-inch pan. Sprinkle 1 cup sugar evenly over peaches. Dot with the 3 tb. of butter.
  3. Beat cake ingredients all together until light and creamy.
  4. Pour batter over fruit and spread evenly with a spatula.
  5. Bake for 40 to 50 minutes or until center is set.  Cool on a wire rack.
  6. Serve hot or cold with ice cream in a pottery bowl.





About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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