I grew up in a farm family. My father and grandfather farmed several hundred acres of peach and apple orchards. My mom made peach everything... from frozen peach mouse to peach barbecue sauce and peach muffins (my personal favorite!) But the one thing that showed up most often was peach cobbler. Here is my mom's recipe, as published in The Richwood Cookbook, one of those small-town, spiral-bound cookbooks containing some of the best recipes ever!
5 cups peaches
1 cup sugar
2 tablespoons instant tapioca (usually found with the pudding and Jello at the store)
2 1/2 cups biscuit mix
3 tablespoons sugar
3 tablespoons oil or melted butter
1 egg and milk to measure 1/2 cup
In a sauce pan, bring peaches, 1 c. sugar anad tapioca to a boil. Pour into a 9" square pan.
In a bowl, combine biscuit mix, 3 tablespoons of sugar, oil and egg-milk mixture and mix until blended. Top the hot fruit with 9 large spoonfuls of batter. Bake at 375 degrees F. for about 20 minutes until biscuit are golden brown and fruit is bubbly.
Note: The 5 cups peaches, 1 cup sugar and 2 tablespoons of tapioca can be prepared and frozen for winter use. To use, remove from freezer to thaw. When thawed, proceed as directed above.
Recipe courtesy of Pat Young.