Last weekend, we got some fresh peaches from my parent's peach tree. I found a great recipe for peach cobbler. It has a perfect balance of fruit and crust...and it's from Paula Deen. Need I say more?
This recipe makes a 9x13 pan. I cut the recipe in half and used a square pan...but I'll go by the full recipe.
Preheat oven to 350 degrees.
You'll need:
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour (if you don't have the self-rising variety, add about 1.5 tsp baking powder and a pinch or two of salt for every cup of all purpose flour)
1 1/2 cups milk
Ground cinnamon, optional
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour (if you don't have the self-rising variety, add about 1.5 tsp baking powder and a pinch or two of salt for every cup of all purpose flour)
1 1/2 cups milk
Ground cinnamon, optional
Combine first 3 ingredients in a saucepan, bring to a boil and simmer for 10 minutes. Remove from heat.
It will look like this.
Place the butter in a 9x13 baking pan and put in the oven until melted.Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
Pour mixture over melted butter. Do not stir. 
Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. 
When you pull it out of the oven, it looks like this.
Mmmm..
But you can't eat it until you add this...ice cream!Today, all the peach cobbler is gone. I may cry, or dream of robbing someone for more. OR you could make some and invite me over :)...Hey, a girl can dream!
MMMM! It looks SO good.
ReplyDeleteI hope you are filling up that cookbook of yours of your favorites. You are getting to be such a good cook. and the pictures make you want to eat them as well. Love, Rose marie
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