Peach Cobbler

It’s peach season!!  The peaches this year are juicy and delicious – not like some of the dry, no-taste peaches of years past.  When it comes to peach cobbler there are two basic types:  one with juicy peaches and a drier, biscuit-like topping and, my preference, the one with juicy peaches and a moist, cake-like topping.

This recipe makes a 9″ X 11″ pan.  You can easily 1/2 or double the recipe. Also, if you have the grill on, regulate the heat to 350 degrees and bake on the grill to keep the heat out of the house.

In a bowl, combine:
8 cups of Peaches, peeled, sliced
1/2 tsp. Cinnamon, ground
4 Tabl. Brown Sugar
 
In the bottom of your pan, pour:
1 cup of Butter, melted
 
In a bowl, mix:
2-1/2 cups AP Flour
2 cups Sugar
2 Tabl. Baking Powder
1/2 tsp. Salt
 
Stir in to dry ingredients:
2 cups Milk, whole
1 tsp. Vanilla Extract

Pour this batter over the butter in pan, without stirring.  Spread the peaches out on top of the batter.  Bake in a 350 degree oven for 40 minutes or until golden brown and tests done.  Serve warm.

         

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on August 11, 2011, in Fruit, Recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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