Friday, March 11, 2011

Peach Cobbler, Another Way

1/2 cup (1 stick) butter
3/4 cup sugar
3/4 cup self-rising flour
1 cup milk
peach filling or 1 (28-ounce) can sliced peaches in heavy syrup, undrained
cinnamon, to taste
nutmeg, to taste
1 T French vanilla instant pudding
half and half, splashes

vanilla ice cream or fresh whipped cream,

Ingredients for peach filling:
2 cups fresh peach slices
1 cup sugar
1 cup water

Preparing the peach filling:
In a saucepan, mix sugar and water, stirring often to make sure the sugar is completely dissolved. Bring the mixture to a boil, add peach slices and simmer for about 10 minutes.

* * * * * *

Preparing the cobbler:
Preheat oven to 350 degrees F.

Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.

Remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.

Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon, French vanilla instant pudding over top, along with a couple of splashes of half and half, and grate nutmeg on top of batter. (The most important part of this dish is not stirring the mixture at this point in the recipe.)

Bake for 30 to 45 minutes or until golden brown. The batter will rise above the fruit. Serve warm with vanilla ice cream or fresh whipped cream.

Serves 8 to 10


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