Peaches are in season!
This is based on a recipe by Paula Deen, so naturally, there's an entire stick of butter in it. I've added more peaches to the recipe this time, just seemed like it needed more. Next time, I'll try half of a stick of butter, I just can't see that the entire stick is doing that much to improve the recipe.
PEACH COBBLER
6 - 8 cups peeled, sliced peaches (about 10 medium peaches)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter (1 stick)
1 1/2 cups self-rising flour
1 1/2 cups milk
ground cinnamon
Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in 350 degree oven to melt. 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 a little of the syrup, not all of it. Sprinkle top with ground cinnamon. Don't worry if it looks really soupy. The batter will rise to top during baking. Bake for 45 minutes to 1 hour.
6 - 8 cups peeled, sliced peaches (about 10 medium peaches)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter (1 stick)
1 1/2 cups self-rising flour
1 1/2 cups milk
ground cinnamon
Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in 350 degree oven to melt. 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 a little of the syrup, not all of it. Sprinkle top with ground cinnamon. Don't worry if it looks really soupy. The batter will rise to top during baking. Bake for 45 minutes to 1 hour.
Serve with a scoop of French Vanilla ice cream.
No comments:
Post a Comment