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Peach Cobbler




Source of Recipe


Paula Deen


List of Ingredients




Serves 8 to 10

8 tablespoons (1 stick) butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
One 28-ounce can sliced peaches in syrup, undrained (see variation)

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; battter will rise to top during baking. Bake for 30 to 45 minutes. Good with fresh whipped cream or vanilla ice cream.

Variation: When available, fresh fruit is wonderful. You may use fresh blueberries, strawberries, blackberries, cherries, apples, peaches, or pears. Simply clean, peel, and core 2 cups of fruit and mix with 1 cup sugar and 1 cup of water. In a saucepan, bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved. Substitute this for the canned peaches.

Recipe