My family and I recently went apple and peach picking at Apple Annie's Orchard in Wilcox, Arizona. After several days, the peaches were getting quite soft, so I decided that I should make a peach cobbler. I am not a big fan of the biscuit-like toppings for most peach cobbler recipes. I found the following Paula Deen recipe. After making the recipe (it looked beautiful, but tasted rather salty), I have decided that the next one will be made from an almost identical recipe that my Grandma made at most family get-togethers, called Cherry Pudding. However, this recipe called for twice as much butter as the Cherry Pudding. If you decide to make this recipe, either omit the salt, or use unsalted butter. Additionally, the recipe states that you should bake it for 30 to 40 minutes. I found that 50 minutes was perfect for my oven. Serve it warm with a generous scoop of vanilla ice cream.
Paula Deen's Peach Cobbler
Ingredients:
1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon (optional)
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. 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. Recipe from PaulaDeen.com.
Serves 8 to 10.
