Tonight I had peach cobbler for the third time in a week.
That’s because, last week was spent with my in-laws in Thomaston, Georgia, where the hospitality and the peaches are in a league of their own. My father-in-law is a pillar of the community in his own right, but he also descends from a dignified line of peach farmers from that area. The family peach business is a thing of the past, but he grew up knowing peaches. On Saturday he and his brother drove to a nearby town (Woodbury) to track down what they considered a suitable box for me to take back to my brother’s house in Virginia the next day. They said the fruit would be ripe when I arrived and they were right. They are perfect right now and I’ve eaten so many that my mouth is sore.
This is the box they hand selected for me. Aren’t they beautiful?
During our visit, Charlotte (known to my children as Mimi) made two cobblers. She got going so fast on the first one that I missed getting any pictures of it. But I was on my toes for the second one, which included a few blueberries from Barney’s brother’s bushes. The recipe is from her mother, my husband’s maternal grandmother, who was a sweet and spicy little slip of a lady called “Mimi Mac” by her grandchildren.
She apparently made a mean cobbler. You can tell when a recipe card looks like this, that it’s pretty good.
Here’s the Ariel font version of Mimi Mac’s Cobbler
1 stick of margarine (butter)
1 cup self rising flour
1 cup sugar
1 cup “milk” 2 cups fruit
1 TBSP lemon juice
Prepare and sweeten your chosen fruit, then toss it in the lemon juice.
Peaches don’t stand a chance against a knife that size!
Melt the butter in a baking dish
While it’s melting combine the sugar and flour.
Then measure the “milk”. Now, does this next picture look like a picture of “milk” to you?
My dear mother in-law translates “milk” in his recipe as ½ cup of heavy cream and ½ cup of whole milk but even when asked, she still calls it “milk”. I told her that people might call that “half-n-half” but she shrugs and twists her hand in the air in this cute little gesture that she alone can pull off which roughly means “Oh, well!” She is so sweet! She will be downright adorable if she ever gets old but she’s in better shape than most people I know so she can just have her cream keep looking 20 years younger than she is.
Add the “milk” to the flour and sugar mixture.
And, whisk until smooth.
Let the baking dish with the melted butter cool slightly. Then pour the batter over the top. Do not stir it together with the butter. NO STIRING allowed! (Make sure your grandson understands!)
Drop the fruit evenly over the batter. Still, NO stirring.
Bake at 350 degrees for 40 minutes. Give it a few minutes to cool…then dig in.
I must say, that left to my own devices, the dish would have been twice as big and I would have had a big wallop of extra creamy vanilla ice cream on top, but Mimi looks as good as she does for a reason. Moderation is her mantra. So, I behaved with decorum and took an overnight break before I ate what was left in the pan for breakfast. I ran first though, so… Anyway, doesn’t this look delicious?
If you’re keeping track, you realize there’s a missing cobbler, which brings me to tonight. I am now at my brother’s house where I used most of that big beautiful box of peaches to bake another cobbler. This one was a different style though. Mimi Mac’s is probably more of a true cobbler – sort of a cross between a cake and a sweet sticky biscuit that rises up around the fruit. On the other hand, the one I made tonight called for the peaches to be treated more like a pie filling and had a crispy crumbly crust on the top. I think it was probably more of a “crisp”. Whatever it was, I’m thankful that with 8 kids in the house there’s just enough left for my breakfast.
Which style do I like better?
Variety is the spice of life.
Thank you again, Charlotte and Barney, for a lovely visit, for spoiling me once again in your relaxing home, and for the wonderful peaches.