Every year at our family reunion my aunt is famous for her peach cobbler. She wasn’t able to come to the reunion, so I tried to make it but it didn’t come out quite right. So, I listened to her instructions a bit more than last time and it came out much better. So here you go, with better instructions.
Peach Cobbler
1-quart canned peaches (two 15oz cans sliced peaches in syrup)
½ Cup butter
1 Cup Flour
1 ½ teaspoons baking powder.
¼ teaspoon salt
1 Cup sugar
3/4 cup milk
1/2 cup reserved peach juice
Topping
¼ Cup sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees.
Drain peaches, reserve 1/2 cup of the juice. (I cut the peaches into smaller slices, just like the texture better.) Place the butter in a 9x12 ovenproof baking dish or #12 Dutch Oven. Heat the butter on the stove until butter is melted.
In a medium bowl, mix the flour, sugar, baking powder and salt. Stir in the milk and the reserved syrup.
Pour the batter over the melted butter. The batter will push the butter to the sides of the pan, which is what you want. Arrange the peaches over the batter. Combine the sugar and cinnamon and sprinkle the peaches with this mixture.
Bake for 45-50 minutes or when the batter rises around the peaches and the crust is golden brown. Serve warm with vanilla ice cream.
To bake in a 12-inch Outdoor Dutch Oven, line the Pan with foil and heat 24 Charcoal Briquettes until they are almost white. Spread out 8 coals under the bottom of the pan, and then spread 16 on the top of the lid. Bake for 1 hour turning the pot and lid in opposite directions about every 15 minutes.
To make with Fresh Peaches use 4 cups sliced thin fresh peaches and ½ cup sugar and 1 teaspoon lemon juice. Let sit for about 15 minutes. Save the juice for the batter.
To make Gluten Free, use Gluten Free Cup to Cup flour mix. I like King Arthur Brand.
To make Dairy Free substitute Almond or Oat Milk.
Jan Dairy Keen
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