Recipe

Peach Cobbler Recipe

	Hbrown / All my dishes 1 year, 1 month ago This method for cobbler seems to have been around for some time. My mom passed it down to me. The most important part of this recipe: use SELF RISING WHITE LILY flour. Other flours will be denser, and you'll have to figure out the leavening ingredien... More Prep:60m Cook:30m Servings:8	Hbrown
	easy

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Ingredients

2.5-3# peaches

1 lime

.25c granulated sugar

Pinch of salt

.5c (1 stick) unsalted butter, melted

1c SELF RISING White Lily flour

1c buttermilk

1c granulated sugar

1t cinnamon

Directions

Preheat the oven to 400F.

Wash, dry and remove the pits from the peaches. Dice the peaches, leaving the skin on, if you like.

Put the peaches in a large casserole and sprinkle them with the juice from one lime and .25c granulated sugar and salt. Set aside in the refrigerator for at least one hour (best if overnight). This creates a syrup.

Remove the peaches from the refrigerator and let them come to room temperature on the counter as you prepare the crust.

With a good whisk, blend the butter, flour, buttermilk and sugar until relatively smooth. Don't work it too much.

Sprinkle the cinnamon over the peaches.

Pour all of the batter over the peaches. DO NOT STIR once you've poured the batter in.

Put the uncovered peaches into the middle of your 400F oven. Bake 30-40 minutes or until the top is golden brown.

Serve warm with good quality vanilla ice cream.

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Comments

thepiggs 1 year, 1 month ago said:
This is quite similar to the first peach "pie" that I ever made. I loved it and it's so easy to do.
Mine didn't set overnight to make syrup but the "pie" was still quite juicy when it came out of the over.
I don't make it ofter enough but it's good when I do.
This will be good to those who love summer peach desserts!