**DONOTDELETE**
05-29-2002, 03:29 PM
Cobblers are a favorite family dessert in most areas of the South. This southern favorite was not originally called “cobbler”; the deep-dish pies was called “cut and come again.” After the 1860’s, “cobbler” was the usual name for the dessert & recipes became commonplace.
PEACH COBBLER
1stick of butter
1 cup of sugar
1 ¼ cup of flour
1 t baking powder
½ cup light brown sugar (packed)
½ t ground cinnamon
1 t grated lemon rind
2 eggs beaten
1 t vanilla
½ t salt
¾ c milk
1 14-oz can peaches or 4 c sliced fresh “ripe” peaches
Preparation:
Melt butter in 9x13 inch baking dish.
Combine lemon rind, brown sugar, cinnamon, & peaches. Set aside.
Combine remaining dry ingredients in a bowl.
Mix together beaten eggs, milk, & vanilla… slowly blend into dry mixture. Stir just to combine, don’t over beat.
Pour into baking dish. Gently spread.
Drop by spoonfuls the peach mix on top of the batter..
Bake:
350 degrees for 45-60 minutes, until golden brown.
Serve warm ... best topped with ice cream.
PEACH COBBLER
1stick of butter
1 cup of sugar
1 ¼ cup of flour
1 t baking powder
½ cup light brown sugar (packed)
½ t ground cinnamon
1 t grated lemon rind
2 eggs beaten
1 t vanilla
½ t salt
¾ c milk
1 14-oz can peaches or 4 c sliced fresh “ripe” peaches
Preparation:
Melt butter in 9x13 inch baking dish.
Combine lemon rind, brown sugar, cinnamon, & peaches. Set aside.
Combine remaining dry ingredients in a bowl.
Mix together beaten eggs, milk, & vanilla… slowly blend into dry mixture. Stir just to combine, don’t over beat.
Pour into baking dish. Gently spread.
Drop by spoonfuls the peach mix on top of the batter..
Bake:
350 degrees for 45-60 minutes, until golden brown.
Serve warm ... best topped with ice cream.