peach cobbler

Here it is almost fall (or actually fall, in some places that aren’t DC), and I’m showing you a summery peach recipe.  It’s a little cruel of me, I admit.  BUT.  If there still are any local peaches available in your neck of the woods, I can vouch for this recipe 100%.  And I can also assure you that it works like a charm with canned peaches.  In fact, I made this recipe twice last week, and it’s delicious no matter what kind of peaches you put in it.  YUM.

Peach Cobbler (modified from a Paula Deen recipe)

INGREDIENTS

2 cups peeled, sliced peaches

1 cup sugar, divided

1/4 cup water

4 tablespoons butter

3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

Ground cinnamon, optional

DIRECTIONS

Preheat oven to 350 degrees F.  Put the butter in a 8”x8” baking dish and place in oven to melt.

Combine the peaches, 1/2 cup sugar, and water in a saucepan and mix well. Bring to a boil and then simmer for 10 minutes. Remove from the heat.

Mix remaining 1/2 cup sugar, flour, and milk slowly to prevent clumping. Remove baking pan from oven, and pour flour mixture over melted butter. Do not stir. Spoon fruit on top, and gently pour in half of the syrup (discard the rest). Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. 

Bake for 35 to 45 minutes, until cobbler at edge of pan is a very light brown. Let cool for at least 10 minutes, and serve with ice cream or whipped cream.  Yields 4 or 5 servings.

Do you want a definition for easy crowd pleaser?  This cobbler is IT.  I’d never made a cobbler before (all these baking firsts!), but I have a lovely blue casserole dish that a friend gave me for my birthday two years ago, and I’ve been looking for recipes to make in it.  And then this dessert was DELICIOUS and worth the (very little) effort.  So I’m pretty much set for life.   Just call before you come, and bring extra peaches.

Recommended for: using up the bounty of summer peaches, impressing everyone with your baking prowess, a scrumptious treat for the end of a summer feast, and a recipe that has simple ingredients and outrageous flavor.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.