This beloved cobbler was once served aboard the Missouri-Kansas-Texas Railroad, affectionately known as “The Katy.” Originally published in Dinner on the Diner by Will C. Hollister, the recipe called for “½ cube butter” and both thick and thin tapioca. Abilene caterer Lucinda Kohman adapted it with easy-to-find ingredients and a simpler method—without losing the soul of the original. Sweet peaches, a hint of almond, and a golden crust make this a timeless dessert worth revisiting.

This recipe was featured in the story, Dinner Trains Embrace Kansas History.

 

Ingredients

 
Peaches

  • 2 cups sliced peaches, fresh, frozen, or canned (if using canned, drain juice and reserve ½ cup)

  • ⅓ cup granulated sugar (adjust according to sweetness of the fruit)

  • 1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

  • ⅛ teaspoon almond extract

 
Batter

  • ½ cup all-purpose flour

  •  ½ cup granulated sugar

  • ½ cup whole milk

  • 1¼ teaspoons baking powder

  • 4 tablespoons butter (½ stick)

 

Instructions

1. Preheat oven to 400 degrees.

2. Place peaches in a bowl. Add sugar, tapioca, almond extract and reserved peach juice (if using canned peaches). Set aside while preparing batter.

3. In a mixing bowl, combine flour, sugar, milk and baking powder.

4. Melt butter in an 8x8-inch baking pan, then pour batter over the top of the butter.

5. Spoon peach mixture over the batter and bake for about 35 minutes, or until a toothpick inserted in the baked crust comes out clean. Cover lightly with foil if edges begin to brown before the center. During baking, the batter will rise to the top.