IF you haven't been tempted before this may be your last chance to make this wonderful treat before the apples come in to make you busy like I plan to be. The Flamin' Fury peaches were juicier than the Lorings and the pan I used this time was an 11 x 14 inch baking pan, lined with foil so my cleanup won't take much effort.
Peach Cobbler
INGREDIENTS
1/2 cup unsalted butter (I used salted butter)
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder Pinch of salt
1 cup milk
4 cups fresh peach slices (The second cobbler consisted of three very large peaches and I didn't measure.)
1 tablespoon lemon juice (real hand-squeezed lemon)
Ground cinnamon or nutmeg (optional) (I sprinkled both on top) I incorporated it into the batter the second time I made it.
4 cups fresh peach slices (The second cobbler consisted of three very large peaches and I didn't measure.)
1 tablespoon lemon juice (real hand-squeezed lemon)
Ground cinnamon or nutmeg (optional) (I sprinkled both on top) I incorporated it into the batter the second time I made it.
PREPARATION
Melt butter in a 9 x 13 inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.
Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
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Now this one I won't try. Both Bud and I do not like cooked peaches. Either fresh or frozen for us.
ReplyDeleteI am tho, gonna pass this recipe on to my sister in law ...she will love it.