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Catherine Parrish Sutton’s Easy Peach Cobbler
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Southern Recipe Restoration Project
The contributor: Eloise Pino of Marietta, a mother of two grown sons, who grew up in Cedartown.
The story: “My mother [Catherine Parrish Sutton] and grandmother were fabulous cooks and I was fortunate to have grown up watching them prepare food with a limited budget. ...
“Daddy liked to have company for dinner because Mother was such a good cook. One night he phoned to say he was bringing a drug salesman home for dinner. It was the night before she went grocery shopping and her cupboards were about bare. So she made up a recipe for peach cobbler using canned peaches and saltines that is still one of my favorites."
-- Susan Puckett, for the Journal-Constitution
-- Susan Puckett, for the Journal-Constitution
Hands on time: 15 minutes Total time: 1 hour and 45 minutes Serves: 12
Ingredients:
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4 (29-ounce) cans sliced peaches in heavy syrup
1 cup granulated sugar
About three sleeves soda crackers, such as saltines
1 tablespoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter
Instructions:
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish.
In a large pot, combine the peaches, syrup and sugar. Bring to a simmer and cook for 20 minutes.
Line the bottom of the prepared dish with a layer of soda crackers. Dot with 2 tablespoons butter. Use a slotted spoon to remove some of the peaches from the pot and place in a layer over the crackers. Sprinkle generously with cinnamon. Dot with an additional 2 tablespoons butter. Add another layer of crackers. Cover with the remaining peaches, sprinkle generously with cinnamon and dot with 2 more tablespoons butter. Top with a top layer of crackers.
Pour the juice from the peaches over the whole cobbler, covering the crackers. Add as much juice as you can, coming to within 1/2 inch of the top. Dot with remaining 2 tablespoons butter. Bake until lightly browned, about 30 minutes.
In a large pot, combine the peaches, syrup and sugar. Bring to a simmer and cook for 20 minutes.
Line the bottom of the prepared dish with a layer of soda crackers. Dot with 2 tablespoons butter. Use a slotted spoon to remove some of the peaches from the pot and place in a layer over the crackers. Sprinkle generously with cinnamon. Dot with an additional 2 tablespoons butter. Add another layer of crackers. Cover with the remaining peaches, sprinkle generously with cinnamon and dot with 2 more tablespoons butter. Top with a top layer of crackers.
Pour the juice from the peaches over the whole cobbler, covering the crackers. Add as much juice as you can, coming to within 1/2 inch of the top. Dot with remaining 2 tablespoons butter. Bake until lightly browned, about 30 minutes.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 393 calories (percent of calories from fat, 20), 3 grams protein, 81 grams carbohydrates, 3 grams fiber, 9 grams fat (5 grams saturated), 21 milligrams cholesterol, 187 milligrams sodium.
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