Monday, September 6, 2010
Easy Peach Cobbler
From Southern Living, June 1997
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 TBSP baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 TBSP lemon juice
Ground cinnamon or nutmeg, if desired (I decided to try cinnamon)
Preheat oven to 375.
Melt butter in a 9x13 baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon.
Bake at 375 for 40-45 minutes or until golden brown. Serve cobbler warm or cool.
Yield: 10 servings
I halved the recipe since I was just making it for the 2 of us on Labor Day. It's a good thing I did that because this was perfection as far a summer desserts go. We easily could have gone back for seconds, but are saving the rest for tomorrow night.
The peaches I had weren't super sweet, but if they had been the sugar would have needed to be cut in half. I usually use Splenda blends when I bake, but decided to just go for it with this recipe. It's even yummier served with vanilla ice cream. Maybe next time I'll make the whole recipe...