January 25, 2011

Easy Peach Cobbler

Tuesday is Adam's day for dinner. He made steaks, mashed potatoes, corn, and peach cobbler. The recipe for the peach cobbler is so good. The crust is a little bit like a cake and rises over the peaches. It's from the Southern Living Annual Cookbook 1997, page 137.

½ cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
pinch of salt
1 cup milk
4 cups fresh peach slices (we used frozen)
ground cinnamon or nutmeg

Melt butter in 9x13" dish/pan. 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 sugar, peaches, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40-45 minutes or until golden. Serve cobbler warm or cool.
Serves 10.

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