It's peach season, and with that thought I went looking for a cobbler recipe. As usual, Paula Deen came through for me.
This is simply to die for, so without further ado ~
The Lady and Sons Peach Cobbler
(c) Paula Deen, 2007
Prep Time: 5 min.
Cook time: 1 hour
1/2 c (1 stick) butter
1-1/2 c. sugar
1-1/2 c. self-rising flour
2 c. milk
1 (28-oz) can sliced peaches in heavy syrup, undrained*
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Preheat oven to 350 F.
Put butter in a 13 x 9" baking dish and place in the oven to melt.
Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent lumps.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (Do not stir.)
Bake for 30-45 min. or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
*If using fresh peaches: In a saucepan mix 2 c. fresh peach slices with 1 cup sugar and 1 cup water.
Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
Simple to make, so delicious you'll be sad when it's gone. Are fresh peaches available in your area? If not, the canned ones work just fine.
To see the Paula Deen recipe for strawberry trifle, click here.
Hugs ~ Mary