Monday, June 6, 2011

Peach Cobbler

 I love peaches!  I love when they are ripe and juicy, or not quite ripe and ready for baking!  :)  I prefer (probably because I will always be baised) Palisade peaches because they are just so perfect.  But this time, and probably as long as we're living in NC, I used North Carolina proud peaches.  They are good, but still got nothin' on them Palisade offense though.  :)'s a pretty easy recipe for a cobbla for them peaches!

Peach Cobbler: (See bottom for high altitude instructions)
10 peaches
1 c. milk
1 c. sugar
1 c. + 3 T. flour
1 egg
1/4 t. baking soda
1/2 t. baking powder
3 T. salted butter
1.  Preheat oven to 350 degrees.  Rinse and peel the peaches.  It's okay if you don't do a perfect job!  :)
 2.  Slice the peaches, discard the pit and place in baking dish.  (1.5 quart casserole dish works really well, and also a 9x13 would work)
 3.  Mix up the milk, sugar, 1 c. flour, egg, baking soda and baking powder until combined and pour over the peaches.
 4.  Sprinkle the 3 T. of flour over the top of the peaches.
 5.  Melt the butter and drizzle over the top like so.
6.  Place cobbler in the middle of the 350 degree oven for 45-55 minutes.
 7.  When the top is looking golden and browning around the edges (like above) it should be done!  (The center will be gooey goodness like a real peach
8.  Dish up and enjoy!  Serve alone or with ice cream!  Crispy upper, gooey inside and yummy peaches....yum-my!  :)

High Altitude Instructions:  As far as I can tell if you are high altitude (let's say over 3500') you should use 1-1/4 c. milk instead of the 1 c. milk.  Then this recipe should work out just fine for ya!  :)  Let me know if you find out otherwise....

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...