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Mama Dip’s Fresh Peach Cobbler

From the book Holy Smoke by William McKinney, Dale Volberg Reed, and John Shelton Reed

Serves

Introduction

When making peach cobbler, be sure to taste the peaches. The riper the peaches, the sweeter they will be, which means you should use less sugar. If the peaches are tangy, add a pinch of salt.

Ingredients

	2	Tbsp. self-rising flour
	¼	tsp. ginger
	1	cup sugar
	6	cups sliced fresh ripe peaches
	6	Tbsp. butter
	~	Cobbler crust

Steps

Preheat the oven to 375 degrees. Mix the flour, ginger, and sugar, pour over the peaches, and mix well. Put the peach mixture over a bottom crust in a 9-inch-by-13-inch baking dish. Dot the peaches with butter. Place a top crust over the peaches and bake on the lower rack of the oven for 35 to 40 minutes.

This content is from the book Holy Smoke by William McKinney, Dale Volberg Reed, and John Shelton Reed.

Mama Dip’s Cobbler Crust

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