Peach Cobbler
(Use a 9″ x 13″ baking dish, or I actually prefer a 12″ cast-iron skillet)
INGREDIENTS (step by step pictures below)
FRUIT/SIMPLE SYRUP:
4 cups of fresh peaches, which is about 7 medium peaches
(*see note below for using canned peaches)
(Use a 9″ x 13″ baking dish, or I actually prefer a 12″ cast-iron skillet)
INGREDIENTS (step by step pictures below)
FRUIT/SIMPLE SYRUP:
4 cups of fresh peaches, which is about 7 medium peaches
(*see note below for using canned peaches)
2 cups of water (I use 2 cups)
1 cup of sugar
1 cup of sugar
CRUST:
1 1/2 sticks of butter (I use salted)
1 1/2 cups of White Lily self-rising flour
1 1/2 cups of sugar
1 1/2 cups of whole milk
*First* thing (even though it is step #4):
Go ahead and preheat your oven to 350 degrees and put a stick and a half of butter in your baking dish (or cast-iron skillet) and slide in the oven to melt! It helps that delicious crust set up when the butter is good and hot in the dish!
FRUIT PREP: You will “cook/simmer” your fresh fruit (about 7 medium peaches, peeled, sliced, and pit removed) on the stove top by making a simple syrup with 2 cups of water and 1 cup of sugar to bring out the fruit’s natural juices! About 7 medium size fresh peaches, peeled and sliced is about 4 cups. This cobbler is juicy, not dry or cake-y. As my friend Sophie Hudson says, this is not a biscuit and fruit!
*[May use two 16 oz. cans or one 29 oz. can of peaches in heavy syrup. Do not drain! If using canned peaches, skip to step 4.]
1. Peel and slice peaches.
2. Make a simple syrup by bringing 2 cups of water
and 1 cup of sugar to a nice simmer – not a hard boil.
Allow the sugar to dissolve.
Allow the sugar to dissolve.
3. Add sliced peaches to the simple syrup and simmer 4-5 minutes on medium heat.
Set aside when done.
Set aside when done.
4. Melt 1 1/2 sticks of butter in an 8×8 or a 9×13 baking dish.
Or my preference, a 12″ cast iron skillet.
Once the butter is melted, remove the dish from the oven.
Or my preference, a 12″ cast iron skillet.
Once the butter is melted, remove the dish from the oven.
5. Using a wire whisk, mix WELL the 1 1/2 Cups of White Lily self-rising flour and 1 1/2 Cups of sugar, removing all the lumps. Now stir in the 1 1/2 Cups of milk, once again stirring and whisking WELL so there are no lumps and it is smooth! Whisk until creamy!
6. Pour this batter over the melted butter in your dish
or warm skillet and DO NOT STIR!
or warm skillet and DO NOT STIR!
7. Gently ladle in the peaches and the simple syrup you’ve
cooked them in, over the batter. You don’t have to use all the syrup,
but you will regret it if you don’t! Trust me! This is a juicy cobbler, not dry!
cooked them in, over the batter. You don’t have to use all the syrup,
but you will regret it if you don’t! Trust me! This is a juicy cobbler, not dry!
ONCE AGAIN – DO NOT STIR!
8. Slide into pre-heated 350 degree oven.
9. Bake 35-45 minutes (you know your oven) until cobbler
is golden brown and crust has risen through to the top!
Serve the cobbler while warm and
with a scoop (or three) of vanilla ice cream on top.
This happens!
My husband likes the cobbler to be buttery, so I will often melt a little butter
and brush it over the hot cobbler before serving.
and brush it over the hot cobbler before serving.
A scoop of Vanilla Ice Cream makes it heavenly!
We love the Bluebell “Homemade Vanilla” flavor.
Gran Jan
