Wednesday, November 20, 2013

The Best Peach Cobbler

The third of my favorite peach recipes this season. I've tried a lot of cobblers, and this one is my favorite. The blend of squishy and crunchy on top plus warm peaches. Oh…so yummy.
Easy Peach Cobbler | The Girl Who Ate Everything
Photo Credit to The Girl Who Ate Everything
The Best Peach Cobbler
1 cup self-rising flour (see Note for substitution)
3/4 cup granulated sugar (plus 2 additional Tablespoons for topping)
1/2 cup (1 stick) butter, divided (and melted separately)
1 (28 ounce) can sliced peaches in heavy syrup, undrained {I used 8 small peaches, but would use more next time}

Preheat the oven to 350 degrees.

In a medium-size mixing bowl coarsely mix the flour, 3/4 cup of the sugar, and 1/4 cup melted butter together. You can add a dash of cinnamon here if you want too.
Sprinkle about one-third of the flour mixture on the bottom of an 8x8 {I used 7x11} baking dish. The flour mixture will slightly mix with the syrup of the peaches while baking and thicken it up a bit.
Add the peaches with their juice to the dish. If you like your cobbler on the dry side don't add all of the liquid. It was perfect in my opinion.
Sprinkle the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar. Drizzle with the remaining 1/4 cup of melted butter.There will be a lot of liquid and it will look wet. Don't worry, the flour mixture will soak up the liquid.
Bake for 40-45 minutes or until the top is golden brown and bubbly. Let cobbler sit for at least 5 minutes before serving.
Serve with a scoop of vanilla ice cream.
This can easily be doubled in a 9x13 baking dish.

*Notes: Self-Rising Flour Substitute: If you don't keep self-rising flour on hand, make your own. For every 1 cup of self-rising flour needed mix together: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

Want to use fresh peaches?: When using fresh peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate them for 2 to 3 hours before using and they will make their own syrup.

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