Thursday, September 13, 2007

Peach Cobbler

I don't normally do this--share recipes over the blog. But this one is too good to ignore. My mother has been making this peach cobbler forever, and I am now going to share it with you, along with her keen tips, in italics:

Peach Cobbler

1 cup milk
1 cup self-rising flour
1 cup sugar

Melt 1/2 stick of butter in a 8x8 or 9x9 pan, or one of similar dimensions. (Use a pan that will allow about 1 inch of extra space for rising of the soft cake.) Whisk the three cup of's together and gently pour over the melted butter.

Peel and slice about 3 large fresh peaches, letting any golden juice drip seductively into the bowl. Add a little warm water to them if you need more juice. (It is better to have some juice instead of just dry sliced peaches, but you will have juice if the peaches have had a favorable growing season.) Carefully spoon the aromatic peaches and juice onto the top of the butter/batter, creating a marbled effect.

Bake uncovered at 325 for glass pan, 350 for metal pan about 30 minutes, but don't set a timer and wait for it to ring. Check the cobbler after 25 minutes. Sometimes it takes longer, but the sides of the cake should be golden brown with butter-crusted edges.

Canned peaches are unthinkable. If you have any blueberries, sprinkle some in before baking for an added nutritional treat and enhanced visual appeal. The purple nestled with the coral is delightful!

Serve just warm with whipped cream or rich, vanilla ice cream, if desired. Cover and refrigerate any leftovers. I guess that's what you would do; I don't have any leftovers.

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