Sunday, August 1, 2010

Peach Cobbler

Can't get enough of these peaches! This Paula Deen recipe was basically worshiped by a close friend of mine and so, after many mentions of this I decided to make a it (a half-recipe). I wasn't entirely thrilled. I cut the sugar because the peaches are naturally sweet, silly Paula. Next time I will NOT cut any of the butter. I think the lack of butter prevented the batter from rising fully to the top. And because of the lack of rising, the batter was a little uncooked. Boo! Next time I make it I will not halve it, because I always feel something is lost when it is halved.
Once I warm the dish, put a scoop of vaniller ice cream on it, who will know? It is delicious regardless.

Recipe to follow...

Paula Deen's Peach Cobbler
  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons 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. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

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