My Mother’s Cobbler

I mentioned to my mom the other week that I had made French vanilla ice cream using the recipe from the ice cream e-book from Hannah of BitterSweet, and she wondered if I wouldn’t like to make the cobbler recipe she’s been playing with this summer to accompany the ice cream. I don’t make many desserts, as you may have noticed, but cobbler sounded right up my alley: easy, fast, fool-proof, fruit-filled (and therefore healthy, right?), and in this case, served in cute little individual portions. I’ve made the peach cobbler version here, but suggestions for other flavors, per my mom, follow.

Renae’s Mom’s Peach Cobbler

4 cups peaches, sliced
1/4 cup sugar
1/2 tsp cinnamon
2/3 cup flour
2 Tbsp sugar
2 tsp baking powder
6 Tbsp non-dairy milk
4 Tbsp vegan margarine, melted

Preheat the oven to 400 degrees Fahrenheit. Slice the peaches and place in a bowl. I assumed 4 peaches would equal 4 cups and was right on the money.

Stir together the cinnamon with 1/4 cup sugar in a small bowl.

Toss the cinnamon sugar with the peaches.

Divide the peaches amongst four 10-ounce oven-safe custard cups.

Whisk or stir together the flour, baking powder, and remaining sugar.

Add the margarine and non-dairy milk and stir until just mixed.

Spoon the batter evenly over the peaches.

Bake for 20 minutes or until tops are golden brown (I baked for 25 minutes).

Enjoy with vanilla ice cream or vegan whipped cream. Or just eat it plain like we did since I haven’t had a chance to make ice cream this week.

Other flavors, per Mum:

Blackberry: As above, but eliminate the cinnamon. Mom used a pint of blackberries and found that it made 6 10-ounce cobblers, so if you make it with blackberries, either eat 1/3 of the pint first, or make 1 1/2 times the batter to cover 6 custard cups.

Apple: As above, but add 2 teaspoons lemon juice and replace the 1/4 cup sugar with 6 tablespoons brown sugar.

This was quite tasty and so easy. I whipped them up as a late evening treat and was so fast and stealthy about it that when I presented Mark with his cobbler, he was shocked: he had no idea I’d been baking anything. (Actually, he’s always shocked when I make a dessert. I’m just more a dinner person.) I think I need to make ice cream to go with the remaining two cobblers though!


  1. Mom Said,

    September 12, 2009 @ 12:54 am

    This was my mistake in transcribing the apple cobbler recipe to peach cobbler. The peaches should have been sliced and peeled.

    Also the apple cobbler recipe for the fruit part is –
    4 C. peeled and sliced tart apples
    6 T. brown sugar
    2 tsp. lemon juice
    ½ tsp. cinnamon

    I haven’t tried apple yet.

  2. Mom Said,

    September 12, 2009 @ 7:22 am

    Also, it may have been a quart of blackberries that was too much for 4 10z. custard cups. I am not sure of the size. All of the blackberries did fit in 4, and if you prefer a lot of fruit to batter, then 4 would be fine. I put another pint/quart in the freezer for future cobbler. The frozen blackberries are gigantic. Each one is about 2-3 times as big as the blackberries in the first bunch.

    I have also made cherry cobbler with frozen cherries I got at the grocery store, and it was good. Next time I will make sure the cherries are totally thawed and dried off before using them. The juice in the cobbler was a little thin like water had come out of the frozen cherries during cooking. But it was fine anyway.

  3. Josiane Said,

    September 12, 2009 @ 11:37 am

    I *love* cobblers, and am looking forward to trying your mom’s recipe! Peach sounds great, and would make for a nice change from my usual fruit choices. I think I’ve only ever used what was considered “traditional cobbler fruits” in my family, i.e. apples and berries (strawberries, raspberries, and blueberries) – come to think of it, that’s what grows locally.

  4. Jes Said,

    September 12, 2009 @ 5:46 pm

    I love cobbler–you just can’t go wrong with it. And it’s so easy peasy to make.

  5. Jain Said,

    September 12, 2009 @ 9:13 pm

    I’m not a dessert person, either, but when I rarely eat it, I prefer fruit to other baked goods. I love the little custard cup method — no huge pie to deal with for days afterward. Quick and easy for company, too; I’ll file this one. Thanks to you both!

  6. Brandy Said,

    September 13, 2009 @ 2:00 am

    yummy anything with almond milk is just for me

    def gonna try this tommoroe

  7. Mom Said,

    September 13, 2009 @ 7:29 am

    I found the website where I originally got the recipe. I just doubled the amounts to make 4 –

    An excellent recipe which makes a more cake-like cobbler is on this page.
    Pat’s Any Way You Like Cobbler –

    We just put whipped cream on Pat’s version. I make mine in a 9″x9″ pan. I made it with strawberries yesterday, and it was good. My first one was with peaches, and it was the best dessert I ever tasted. And that is saying a lot because it isn’t chocolate!

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