You can’t be considered a serious southern cook if you don’t know how to make peach cobbler. Canned or frozen fruit works better in some recipes than fresh, and this is a perfect example. I recommend any brand of canned freestone peaches because they are tender and tasty. This dessert is easy to make and it tastes delicious, especially with a huge dollop of Home-Churned Ice Cream (page 212) on top.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Drain 1 can of peaches; reserve the syrup from the other.
Step 2
Place the butter in a 9 × 12-inch ovenproof baking dish. Heat the butter in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Carefully remove the baking dish from the oven and pour the batter over the melted butter. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with vanilla ice cream.
From Trisha
Step 3
This forms its own top crust while it bakes.
From Gwen
Step 4
Two types of peaches, freestone and clingstone, are just what the terms suggest. The flesh of a ripe freestone variety pulls easily away from the pit or stone, while the clingstone flesh, well, clings! Go online to www.lanepacking.com for all the scoop on Georgia peaches.
Note
Step 5
If you don’t have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
