Seahawk’s Sanctuary Recipes: Silvy’s Peach Cobbler

I thought that it would be fun to post a few recipes that the characters in my novel baked, or wanted to make, as the case may be…  So I’m going to start with something sweet.  I believe we should start eating desserts first… I rarely have room for them afterwards!
I hope you will try some of these recipes and their variations.  They’re also good cold, if there’s any leftover!
AND y’all, this is something Paula Deen and I have in common, when the recipe calls for BUTTER, that’s what I mean… not that other congealed, artificially flavored oil.  What’re you going to do?  Eat the whole cobbler!  Well, if you don’t tell anyone, nobody will know!!!

Sugar Crumb Topping

(Makes enough for 2 cobblers.   Store extra in a covered container in the frig)
3/4 C   light Brown Sugar  (pack it down)
1/4 C    White Sugar
3/4 C    Flour  –  plain
1/4  lb  Butter  (1 stick)
1/4 – 1/2 tsp.  Cinnamon  (optional) This is to taste… I like cinnamon.

Cream butter and sugars together in a bowl with a pastry blender or large tined fork.  Add flour and cinnamon.  Blend together.  This should end up being crumbly in consistency.  If it gets too soft, just put it in the refrigerator for about 10 minutes, then fluff with a fork. (This gives you time to fix the peaches)

10 to 12  Fresh Ripe Peaches  – peeled and sliced
Or,  2 – 15 oz cans or (1 – 29 oz can) of sliced Peaches in light syrup – drained
Or,  2 –  15 oz bags of frozen Peaches  –  thawed and at room temperature
1/2  C  White Sugar
1/4  tsp.  Cinnamon  (optional)

Mix peaches, sugar, and cinnamon together and put into an 8 x 8 baking pan.  Sprinkle Sugar Crumb Topping over the peaches.  Bake in preheated 375 degree oven for 45 – 60 minutes.  Let cool for at least 30 minutes or you will burn your mouth!  ENJOY  –  ** I have been reminded that ice cream helps to cool off  the cobbler and sends it over the top!  Vanilla, Caramel Praline Crunch, Butter Pecan, and Black Walnut are a few suggestion…  Experiment!!!

Note –  You can use other fruits – 2 cans  Cherry filling or 2 bags of  frozen mixed berries or Blackberries – thawed and at room temperature. *If there is a lot of juice, you may add 1-2 Tbsp of Flour to the sugar and mix these together before you add it to the berries. This will cause to juice to thicken as it bakes.

And you will need a pie crust. (I use a pre-made one) Just unroll it and cut to fit  in the bottom of the 8 x8 pan.

An EZ Topping
1 1/4  C   Sugar
1  Egg   slightly beaten
1  stick  Butter –  melted but not hot
1/4  tsp.  Cinnamon  (optional)

3  slices of day old Bread cut into 1″ strips  (because nothing was ever wasted)

Place strips of bread across fruit in an 8 x8 baking pan.  (Drained, canned apples or peaches works best here)
Stir sugar, cinnamon, melted butter, and slightly beaten egg together and pour over bread slices.  Bake at 350 degrees for 45 minutes.  Let cool…and enjoy!

*****   I ran across this cobbler recipe the other day and I can’t believe I didn’t post it!    It’s one of my favorites and sooooo easy…


3/4  C   Flour                                                              1/4  C   Butter
Pinch of Salt   (told y’all they were old)           2  C  Peaches – peeled and sliced
2   tsp.  Baking Powder                                      (I have used canned peaches – drained)
3/4  C   Sugar                                                            1/2  C   Sugar
3/4   C   Milk                                                              1/4 tsp.  Cinnamon

Preheat oven to 350 degrees.  Mix flour, salt and baking powder together in a bowl.  Add the 3/4 C sugar; then slowly stir in the milk to make the batter.  Melt butter in 8×8 baking pan.  When butter is melted, remove pan from oven and pour batter over the melted butter.  DO NOT STIR OR MIX TOGETHER!  Mix peaches with 1/2 C sugar and cinnamon.  (I just put them in the same bowl that had the batter in it – less to clean up)  Carefully spoon peaches over the batter… DO NOT MIX!!!    Bake for 1 hour.  Be careful the baking pan may still be hot.    Serve hot or cold.   Ours never makes it to the cold stage!    6 Servings

Jacob’s Two Cleaver Cornbread will be postin’ soon…


  1. Posted October 21, 2011 at 7:04 pm | Permalink

    As a Newbie, I am permanently browsing online for articles that can help me. Thank you

  2. LynneMarie
    Posted October 23, 2011 at 4:46 pm | Permalink

    Thank you Rosario. I’m planning on posting several recipes. As a matter of fact, I just ran across a really easy Peach Cobbler recipe that I love, and forgot to post, so I will add that one this week. And with the holidays fast approaching, I’m looking forward to posting some pie recipes as well!

  3. Posted November 2, 2011 at 12:45 pm | Permalink

    You are a very intelligent person!

  4. Shawn Weber
    Posted November 8, 2011 at 12:07 pm | Permalink

    Fabulous recipes! (And I know they taste great too!) Can’t wait for the next book to come out – I’m sure that it will be worth the wait!

  5. miranda silvey
    Posted November 13, 2011 at 5:29 pm | Permalink

    I’ve made this peach cobbler before. It tastes even better when made in an iron skillet. Your book was great. I can’t wait for your next one.

  6. i like reading
    Posted January 17, 2012 at 4:01 pm | Permalink

    Great Blog…Excellent weblog right here! Also your site loads up very fast! What web host are you using? Can I get your associate hyperlink in your host? I wish my web site loaded up as fast as yours lol…

  7. LynneMarie
    Posted January 17, 2012 at 4:06 pm | Permalink

    Thank you. I use WordPress. It’s great and easy to learn…

  8. Felix Bullard
    Posted February 18, 2012 at 5:32 pm | Permalink

    Muchos Gracias for your blog article.Thanks Again. Want more….

  9. Cristobal Standifer
    Posted February 18, 2012 at 5:36 pm | Permalink

    Thanks again for the blog. Thanks Again. Fantastic….

  10. LynneMarie
    Posted February 18, 2012 at 5:39 pm | Permalink

    Thank you so much. I’m pleased you are enjoying all the recipes!