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August 2010 Issue
Peach Cobbler
by Ronda L. Halpin
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August brings some of the finest peaches in the world into my backyard and that means opportunities to enjoy this sweet, juicy fruit abound. I love having them around for fresh eating, baking and piling over everything from ice cream to pancakes. I'm also a fan of making peach preserves. But perhaps my favorite, aside from a big bite into a fresh peach, is peach cobbler. So this month, I'm sharing a great, easy recipe for just that.

What I love about this recipe is that you simply toss the various layers into the baking dish and, as it bakes, something simply magical happens. The peaches soften and the cake bakes up around the fruit and the resulting cobbler is absolutely heavenly. Add a scoop of vanilla ice cream and you're set. Happy summer.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Peach Cobbler

  • 1 stick (4 ounces) butter, melted
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe peaches, peeled, pitted, thinly sliced
  • 1/2 teaspoon cinnamon
Preheat the oven to 375°.

Pour the melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
 



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