Monday, September 1, 2008

Peach Cobbler

I'm not a huge fan of peaches (I know, what a great way to get you enthused about this dish, right?). However, there were some great looking peaches at the farmer's market this weekend, and they were selling them cheap. I decided to make a cobbler instead of a crisp, because I was in the mood for something cakey. (Also, as an aside, when I was learning to say my name, I used to call myself Cakey instead of Vicki. Coincidence? Or a foreshadowing of my love for all things cake? You decide). I turned to Paula Deen for the recipe, and I have to admit that it was REALLY good, even though it was full of peaches. I'm sure if you love peaches, you will love this.




Peach Cobbler
Source: Paula Deen

Ingredients:

  • 4 cup peeled, sliced peaches
  • 2 cup sugar, divided
  • 1/2 cup water
  • 8 tablespoons (1 stick) butter
  • 1 1/2 cup self-rising flour
  • 1 1/2 cup milk
  • ground cinnamon, optional (I don't believe this should be optional. I think the cobbler would be a little bland without it).

Directions:

  • Preheat oven to 350 degrees.
  • 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. (The end result will be very runny. I had my doubts that it would rise and turn into something wonderful in the oven, but it did, so don't be nervous).
  • Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
  • Bake for 30 to 45 minutes.
  • To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

3 comments:

Joelen said...

This looks wonderful and a great way to use up the last bunch of summer peaches!

Katie said...

Oh yum! This looks FABULOUS! I LOOOOOVE baked peaches! So sweet and delicious!

How To Eat A Cupcake said...

Yes, the caramel was still soft after the cupcakes cooled. They were extremely delicious!