Tuesday, April 10, 2012

Easy Peach Cobbler

I always remember cobblers and crisps bubbling away in the oven as a kid and could hardly wait to get that first bite.  I invariably would burn my tongue, but it was always worth it. This isn't exactly as complex as my Grandmother's old recipes, but the fact that this is so easy, I almost always have the materials on hand and is quickly made makes this one of our favorites.

You'll need:

1 large can of sliced peaches with juice or syrup
1 cup flour
1 cup sugar
1/2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp vanilla
1 cup milk
1 stick melted salted or unsalted butter

Using a large glass casserole dish, the deeper, the better, place the stick of butter into a preheated oven at 350º. Allow to melt.

While the butter is melting, combine all other ingredients except the peaches and juice, just until combined with no large lumps. Pour this batter over the melted butter in your casserole dish.

Place the peach slices on top of the batter, they'll start to sink in, the idea is just to get them evenly distributed. Then pour about half of the left over syrup or juice from the can over the top.  It looks a bit of mess, but trust me, you'll love the result.

Bake, uncovered, for 35 to 45 minutes.  The top, particularly the edges will take on a nice golden brown, but check by inserting a knife into the cake that rises to make sure the batter is cooked throughout.  You don't want to overdo it, but if you take it out too soon, the batter will not fully form into the cobbler/cake consistency that makes this so nice.  

It will rise quite a bit and if you're dish is too small, you'll end up with juices overflowing. Just toss a cookie sheet on the rack beneath if you're worried about that and it will catch any overflow.

Allow to cool for a few minutes and then dig in!  It's perfect on it's own, but is also nice over vanilla ice cream or with whipped cream on top.  

If you've really got a sweet craving, a simple custard is lovely poured over the top once in serving bowls.

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