Justin Wilson Looking Back: Peach Cobbler

Serves 8-10 people


For the Filling

  • 1/2 cup (1 stick) or margarine or butter
  • 1 cup of sugar
  • 3 tablespoons of corn flour
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 10 ripe peaches, peeled, pitted, and thinly sliced
  • 1/2 cup of brandy or water

For the Crust

  • 1/2 cup (1 stick) margarine or butter, softened
  • 1/2 cup of sugar
  • 1 1/2 cups of corn flour sifted
  • 1 cup pecan meal, sifted
  • 1 1/2 teaspoon of salt
  • 1 cup of milk or water


Preheat oven to 350 degrees.

To prepare the filling, melt the margarine in a large saucepan over a medium fire. Stir in the sugar, corn flour, salt, and cinnamon and mix well. Add the peaches and brandy, stir, and heat thoroughly, about 5 minutes.

Pour into a buttered deep 9x12 inch casserole dish and set aside.

To prepare the crust, in a medium-size mixing bowl, cream the margarine with the sugar, then add the corn flour, pecan meal, baking powder, salt, and milk and mix well. Pour the batter over the peaches and bake until golden brown, about 1 hour.