Remember those peaches I found while on a drive last summer? How Harland and I picked enough to fill two 5 gallon buckets full and how we put up quarts and quarts of peaches in the freezer?
Here’s an easy recipe for peach cobbler.
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices (or frozen and thawed)
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
Preheat oven to 375 degrees. Melt the butter in a 13 X 9 baking dish.
Mix together flour, 1 cup sugar, baking powder and salt.
Add milk and stir only until dry ingredients are moistened.
Pour batter evenly into pan over the melted butter. Do not stir.
In a large saucepan, bring to a boil the remaining 1 cup sugar, the peaches, and lemon juice over high heat stirring constantly. After it comes to a good boil, remove from heat and pour into the pan over the batter. Do not stir.
Bake 40 – 45 minutes or until golden brown. As it bakes, most of the batter floats to the top leaving the peaches below.
It’s not the prettiest dessert around, but the combination of warm peaches and soft cake are perfect comfort food.
Serve warm or cool, with whipped cream or ice cream.
~Recipe adapted from Southern Living.