This can be made with fresh peaches or canned. If using canned peaches use the juice and all. (Hint: go to Costco, or other club warehouse and buy a # 10 can of peaches – you get enough peaches to make a large pan of cobbler).<\/p>\n
Pre-heat oven to 350 degrees F.<\/p>\n
Batter – topping:<\/strong> Slowly add to the butter\/sugar mixture: Fruit:<\/strong> Assembly:<\/strong> Place in the oven on the middle rack. Bake for 50 minutes at 350 degrees. Top will be nicely evenly brown when done.<\/p>\n Serve warm with vanilla ice cream, whipped cream, or even some creme anglais.<\/p>\n Note: This recipe can be easily doubled or tripled. Just make sure the bottom of the pan is well covered with peaches and make 2 or 3 batches of the batter. Cooking time should be about the same – just watch it and remove from the oven when the entire top is evenly browned.<\/p>\n
\nCream together:
\n1 stick butter or margarine
\n1 cup sugar<\/p>\n
\n2 tsp Baking powder
\n1 cup flour
\nwhisk in 1 cup milk and blend until mixed<\/p>\n
\nPeel 6-7 large peaches and cut into large wedges, or place the contents of 2 large cans of peaches in an 8″ x 8″ pan. (If fresh peaches are used, sprinkle with a little sugar and let sit for awhile to bring out the juice. If using canned peaches use juice and all.)<\/p>\n
\nPour the batter over the peaches and smooth out. It isn’t necessary to completely cover the peaches; in fact the open spaces let the juice bubble up.<\/p>\n