I’ve made some incredible friends via the Internet…once you start talking about food and family, the fact that you live miles apart and have never met doesn’t matter one bit. Patti is one of those dear friends. She started her blog, Southern Home Style Recipes, about the same time I did; but since she spends her time teaching special needs elementary students, she focuses mainly on quick meals. After my peach cobbler flop over the summer she shared her favorite recipe from Paula Deen. It is my selection for the Weekend Blog Showcase.
I used very juicy Michigan peaches from my freezer, so I did not add the water and only used 3/4 cup of the syrup formed from cooking down the peaches. I also didn’t have the self-rising flour called for in the original recipe, so I substituted all purpose flour with baking powder and salt added. This was a million percent better than my previous cobbler!!! SO good…especially still warm from the oven with a scoop of vanilla ice cream. Thanks, Patti!
Peach Cobbler…adapted from Paula Deen
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water (omit if using defrosted peaches with lots of juice)
1 stick (8 tablespoons) butter
1 1/2 cups flour (may use 1 1/2 cups self rising flour…just eliminate the baking powder and salt)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350º.
Combine the peaches, 1 cup of sugar and water in saucepan. Stir to mix and simmer for 10 minutes. Remove from heat.
Put the butter in a 3 quart baking dish. Place in oven till the butter melts.
Mix remaining 1 cup sugar, flour, salt and baking powder with a whisk. Slowly add milk and whisk to combine. Pour mixture over melted butter. Spoon peaches on top. Gently drizzle peaches with the remaining juices. Sprinkle with cinnamon if desired.
Bake for 30-45 minutes. Serve with vanilla ice cream or whipped cream.