Peach Cobbler
From hbrown 17 years ago
- 30 minutes to make
- Serves 8
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 ingredient ratios by yourself. Read more Also, use real butter. You'll be glad you did. See less
Ingredients
- 2.5-3# peaches shopping list
- 1 lime shopping list
- .25c granulated sugar shopping list
- Pinch of salt shopping list
- .5c (1 stick) unsalted butter, melted shopping list
- 1c SELF RISING White Lily flour shopping list
- 1c buttermilk shopping list
- 1c granulated sugar shopping list
- 1t cinnamon shopping list
How to make it
- 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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