Wednesday, September 15, 2010

Fresh Peach Cobbler

Oh my gosh! This is so dang good! This recipe was a combination recipe. I used the fruit recipe from a friend and the cobbler from my sister-in-law's mother's recipe. Together, we've made the perfect pair! It's a little labor intensive, but, this is seriously one great cobbler! It was so good that it didn't need ice cream!

1 cup sugar
2 Tbsp. cornstarch
1/2 tsp. cinnamon
8 cups sliced peaches
2 tsp. lemon juice

Peel and slice peaches. (To peel peaches quickly, drop whole peach into a pan of boiling water. Leave in water about ten seconds then remove and drop into cold water. The skin will just slip off.) Put peaches in a large saucepan and cover with above ingredients. Cook, stirring constantly until it thickens and boils. Boil and stir 1 minute and pour into an ungreased 9x13" pan.

(One of my favorite cooking tips is used with butter. Whenever a recipe tells you to "cut" in the butter, chill the butter and then shred it into the flour with a large cheese grater. The butter melts in perfectly during baking!)

2 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
Mix well and cut in 1/2 cup butter

Then, mix:
1/2 cup milk
2 slightly beaten eggs

Toss the liquid mixture into the dry mixture but do not mix too much. Drop by spoonfuls on the hot fruit. Pat smooth. Sprinkle with sugar and bake at 400 degrees for 20 minutes or until the topping is golden. Serve warm with ice cream or half and half.

I loved this recipe! Make sure to be generous with the sugar on top of the cobbler before baking and I even added a touch more after for looks. ENJOY!


Pam said...

Thanks for the butter tip. I'm going to use that next time a recipe calls for that.

diana said...

luv the butter tip!