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Magic Peach Cobbler

Source of Recipe

From "A Real Southern Cook" by Dora Charles


Recipe Introduction

"Our Georgia peaches are famous for good reason — you just can't find better, juicier peaches than ours. When they're in season, we love to make this cobbler, and we also make it when peaches are out of season, using canned or frozen peaches. This cobbler gets put together upside down — with the topping on the bottom and the fruit on top. It's magic the way the batter pops right up through the peaches to make a golden brown crust — that's where it gets its name. You want to serve this still warm from the oven, with some good vanilla ice cream."

List of Ingredients

Filling:
â—¦ 1½ cups water
â—¦ ½ cup sugar
â—¦ â…“ cup light corn syrup
â—¦ 5 large peaches, peeled, pitted, and cut into medium slices

Topping:
â—¦ 2 cups sugar
â—¦ 1 cup self-rising flour
â—¦ ½ teaspoon baking powder
â—¦ 1 cup whole milk, mixed with â…› teaspoon pure lemon extract
â—¦ 3 tablespoons butter, melted
â—¦ 1 tablespoon ground cinnamon


Recipe

To make the filling:
Set the oven to 350 degrees. In a medium pot, mix together the water, sugar, and corn syrup and bring to a boil. Add the peaches and cook for 10 minutes over medium heat, stirring a couple of times. Let the peaches cool a bit in the pot, off the heat.

Meantime, make the topping:
Mix the sugar, flour, and baking powder in a medium bowl. Whisk in the milk - lemon extract blend until most of the lumps are gone. Pour the melted butter into a 13 x 9-inch baking dish; tip the dish around to cover the bottom well. Pour the topping into the baking dish and spread it evenly.

Spoon the peaches and their syrup on the top, in the middle of the dish. Don't mix the two layers together. Sprinkle the cinnamon evenly all over the top of the cobbler. Bake the cobbler until the crust is golden brown on top, 45 minutes to an hour. Serve warm.


Serves 6 to 8



TIPS:

• You can substitute 5 cups defrosted frozen peach slices. You can also use 5 cups canned peaches. Just pour the canned peaches and their syrup right onto the topping batter in the baking dish, without adding any more sugar or corn syrup and without cooking them first.

• Cover leftovers with foil and store in the refrigerator. Heat in a 350-degree oven for 15 to 20 minutes, until the cobbler is hot; the more leftovers you have, the longer the heating time.