Marrying into a family of good cooks is intimidating. Marrying into a family with a Mema like Katie Bond is even more intimidating. Woman. Can. Cook.
You should see her in the kitchen. I don’t know how she does it, but every summer she feeds an army out of her small, 1950‘s kitchen. She oversees the family fish fry and homemade chicken strips. Satisfies the sweet tooth of the Bond men with biscuits and jelly, decadent cakes, pies and cobblers.
That cobbler, though.
The first time I visited Mema’s kitchen, I proclaimed to my then carnivorous boyfriend that I did not like cobbler. He responded with “you haven’t tried Mema’s.” He was right. If angels made cobbler, it might taste like Mema’s. Mema’s cobbler is bread-y, almost like a bread pudding. It’s not the two layers of crust with a fruit filling that I was accustomed to. It’s sweet and doughy, and even more perfect served warm with a scoop of Blue Bell vanilla. COME BACK BLUE BELL!
When I married The Carnivore, the first thing he requested was Mema’s cobbler recipe. Thankfully she’s a sweet Oklahoma lady who didn’t bat an eye at sharing her secret. And now I share it with you.
Not only is Mema’s cobbler delicious, but it’s ridiculously easy. If making homemade cobbler intimidates you, try this one. Trust me.
Mema’s Peach Cobbler:
- 1/2 cup butter (1 stick)
- 1 quart peaches
- 1 cup flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 cup milk
Preheat oven to 375.
In a large bowl, mix together flour, sugar, baking powder, vanilla, salt, and milk. Mix until smooth. Set aside.
Place your stick of butter in an 8×8 or 9×13 baking dish. Insert your baking dish into the oven until the butter is completely melted.
Pour a little batter into that pool of butter. I never said this was healthy.
Top with 1 quart of peaches, then pour in the remaining batter. Did you see my peach peelin’ tutorial?! Check it out here.
Note: The batter will rise to the top, especially if using an 8×8, so make sure your dish has high sides.
Try to contain yourself for at least 15 minutes while it cools slightly. Serve warm with a scoop of your favorite vanilla ice cream, or just pull out a fork and dig in – not that we’ve ever done that.