Marva Proffer, Clarkston, Michigan, requested a recipe for peach cobbler that she remembers from CAPPER’s magazine a number of years ago.
She said the peaches were sliced, and then dipped in milk and a flour mixture. Brown sugar and warm water were combined and poured over the top.
In our archives, we found a 1971 Peach Cobbler recipe.
• 1 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• Grated rind of 1 lemon
• 1/4 cup plus 2/3 cup sugar, divided
• 3 tablespoons butter
• 2 eggs, separated
• 1/2 cup milk
• 8 to 10 large peaches, sliced
• 1 tablespoon lemon juice
• 1/2 cup confectioner’s sugar
1. Preheat oven to 350 F.
2. In bowl, combine flour, baking powder, salt and lemon rind.
3. In another bowl, cream together 1/4 cup sugar and butter; add egg yolks.
4. Alternately add dry ingredients and milk to creamed mixture, mixing well.
5. Fill shallow pan with peaches. Sprinkle with lemon juice and remaining sugar. Pour batter over top. Bake for about 30 minutes.
6. Beat egg whites with confectioner’s sugar until stiff peaks form. Spread over cooked peaches. Return to oven, and bake until brown.