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Friday, June 13, 2014

Peach Cobbler


Serves 8






Ingredients

  • ½ stick unsalted melted butter (4 Tablespoons)
  • 1 ½ cups all purpose- self-rising flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ⅔ cup sugar (½ white with ½ brown)
  • 1/1/4 cups 2% milk
  • 1 teaspoon vanilla
  • 3 ripe peaches cubed (save a few quartered slices for the top)
  • 1 Tablespoon honey
  • 1 teaspoon lemon juice

Directions

In a preheated 350 degree oven, melt butter in a 9” baking pan. Remove the butter and set aside.

(I started to brown my butter by accident but everything came out fine.)


Add honey and lemon juice to peaches (or any fruit- drained if canned). Gently stir until it is incorporated, set aside. "Fresh, juicy, ripe peaches were used here".


Using a fork and a large bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, then the sugar.


Add milk and vanilla to the flour, stir until batter is shiny and a little thicker than pancake batter,
(a little lumpy batter is okay.)


Pour the batter directly onto the melted butter (do not try to mix the butter and batter, just leave it be). Use your fork to spread the batter evenly. Add peaches, and gently spread evenly with your fork again. Top it off with a few of the sliced quartered peaches.


Bake at 350 degrees for about 45 minutes. Check if it is baked at the center; use a toothpick to poke it in a few areas. If batter is on the toothpick, continue to bake until toothpick comes out clean of unbaked batter.


Let cool 10-15 minutes; serve warm (you could garnish with vanilla ice cream.)


The cobbler below taste like an American jelly doughnut. Freezes well and microwaves quickly as t he peach does (about a minute or so on a paper towel works great). This is half blueberry and half strawberry (total one cup of frozen fruit with only lemon juice) I reserved some of the white cane sugar for the top (no brown sugar or honey was used). Sprinkle the top with sugar as soon as it comes out of the oven. 


Enjoy





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