Fresh local peaches + a little sugar, flour, butter, and milk = VERY tasty!
I took this when we went to eat lunch with my in-laws, so I didn't get a picture of the individual portions - although I'm sure it would have looked better that way! Regardless of how it looks, this recipe is a great way to use up some fresh peaches!
Paula Deen's Peach Cobbler
4 cups peeled, sliced peaches
I took this when we went to eat lunch with my in-laws, so I didn't get a picture of the individual portions - although I'm sure it would have looked better that way! Regardless of how it looks, this recipe is a great way to use up some fresh peaches!
Paula Deen's Peach Cobbler
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water (may need to be reduced if peaches are very ripe and juicy)
1 stick (8 tablespoons) unsalted butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350 degrees F.
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 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 syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. (Dumping the peaches on top of the batter doesn't seem like a great idea - but it really did work!) Bake for 30 to 45 minutes.
Serve with vanilla ice cream or whipped cream.
3 comments:
These are the kind of recipes I can handle! I bet this would be good with any kind of fruit....I am printing this one out : )
Oops. Didn't read the part about "self-rising" flour. First batch ended up with wet crust on the bottom. Hmmm. Attempt #2: added baking powder and salt to the flour first, to make it "self-rising." Oops. Baking powder must be too old. Crust tried to push to top, but just ran out of energy. New plan: Go to store, get "self rising" flour. Peaches are from our tree in the front yard of the Kenosha home. Cheers!
Third time's a charm. will send you a photo of the beautiful results.
Found on the web, however, that self-rising flour is simply all-purpose flour with 1 tsp. baking powder and 1/4 tsp. salt per cup of flour.
But, reading the Pillsbury package, they claim that their self-rising flour has 1-1/2 tsp. baking powder and 1/2 tsp. salt per cup of all-purpose flour. So, maybe the second batch wasn't so bad after all. I sampled it and it turns out that the dough rose partially through the fruit filling. I think I actually like this, and might someday try a "modified" self-rising batch with good baking powder. This appears to be the way to control how much of the dough rises to the top, in case you'd prefer not to have it totally on top.
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