I grew up in West Texas and frequently visited my grandparents. Mema, my maternal grandmother, was a great cook, and summertime brought out her penchant for fresh vegetables. We’d frequently have what became known as a “Mema meal”—black-eyed peas with snaps, tart tomatoes, sweet cantaloupe, and jalapeño cornbread—baked in a cast-iron skill which left it crispy on the outside but tender on the inside—slathered in butter. Often she served this as a vegetarian meal; others she’d add a bit of meat like chicken-fried steak or hamburger patties. As far as her grandkids were concerned, she had to follow her meals up with her peach cobbler. I now live in San Antonio, and my family eagerly awaits the start of the Fredericksburg peach season for me to make this caky cobbler.
Mema’s Peach Cobbler
Preheat oven to 350 degrees.
Slice enough peaches to cover the bottom on a 9 x 13 inch pan (about 4 large or 6 small). This can be made with apples, berries or other fruit. Just be sure you have enough to cover the bottom of your baking pan and be aware that, depending on the natural sweetness of your fruit, you may need to adjust the sugar that goes into the fruit mixture.
1/4 cup water
1/4 cup sugar
2 tablespoons butter
1/2 tsp grated nutmeg
1/2 tsp cinnamon if desired
I have left out the cinnamon and added 1/4 cup of amaretto liquor with excellent results.
Place fruit mixture over medium heat and cook until the fruit is slightly soft.
While the peaches are cooking, make the crust:
1 cup flour
1 cup sugar
1 teaspoon baking powder
Mix dry ingredients, then add 1 cup milk
2 tablespoons of butter cut into tiny bits, reserved
Pour hot fruit into a 13 x 9 inch pan. Immediately drizzle the flour/sugar mixture over it. DO NOT STIR.
Dot topping with the reserved butter . Sprinkle the top with sparkling sugar if desired, for a bit of extra crunch.
Bake about 40 minutes until the crust is golden brown. Serve warm with whipped cream or ice cream.
