Since peaches are in season this month, I decided to test a recipe for Peach Cobbler. One summer in my college years, I was staying with a friend and she made a fruit cobbler. Not only did it look easy to make, it was full of fruit, pie crust and it was delicious. So this summer, I decided it was time for me to make a cobbler for the first time. After testing a few recipes, I was happy with this one. A few weeks ago, I went to visit my Uncle Al and his wife Shirley. They both know a thing or two about pies and cobblers, so I had to make sure that this cobbler would fit the bill!
Preheat oven to 375 degrees F. In a pot over high heat, add the frozen peaches, sugar, water, cinnamon and nutmeg.
Stir until peaches begin to boil, soften and a syrup develops. Turn off the heat. Stir in the vanilla and lemon juice.
To an oven ready glass 9x13 inch baking dish (or cast iron pan), add the butter. Place in the oven to melt the butter.
When the butter has melted, remove from oven and set aside.
Prepare and start to combine the flour, baking powder, salt and milk in a bowl.
Blend the flour, baking powder, salt and milk in a bowl to make the batter.
Pour the batter into the baking dish and smooth out with a spatula to make a fairly even cover.
Spoon in the peaches leaving some batter on the edges. It’s important to put the peaches in last and don’t stir them in so that the crust will rise up over the peaches during baking.
Bake for 45 minutes or until the crust is golden brown. Garnish with pecan pieces and a scoop of vanilla ice cream. Makes 6-8 servings.
Ingredients
Directions
Preheat oven to 375 degrees F. In a pot over high heat, add the frozen peaches, sugar, water, cinnamon and nutmeg.
Stir until peaches begin to boil, soften and a syrup develops. Turn off the heat. Stir in the vanilla and lemon juice.
To an oven ready glass 9x13 inch baking dish (or cast iron pan), add the butter. Place in the oven to melt the butter.
When the butter has melted, remove from oven and set aside.
Prepare and start to combine the flour, baking powder, salt and milk in a bowl.
Blend the flour, baking powder, salt and milk in a bowl to make the batter.
Pour the batter into the baking dish and smooth out with a spatula to make a fairly even cover.
Spoon in the peaches leaving some batter on the edges. It’s important to put the peaches in last and don’t stir them in so that the crust will rise up over the peaches during baking.
Bake for 45 minutes or until the crust is golden brown. Garnish with pecan pieces and a scoop of vanilla ice cream. Makes 6-8 servings.