We do not have a peach tree in the orchard yet, but I think we need to be planning for one. Jenny and Gabe LOVE peaches and they are so healthy for you. But this is Dave’s favorite way to eat peaches. Ever since Cherie lived in Atlanta, he has loved peach cobbler. So I tried a couple recipes but this seems to be the best one so far!
One of the weird things about cobbler is that the cake cobbler part rises above the bubbling peaches during baking. Magical!
Ingredients:
5 peaches, peeled, sliced and cored. It actually seems to work best if they have been frozen and thawed. 6 peaches make it extra good.
6 tbsp butter melted
1/2 cup white sugar for peaches
1 tbsp water
1/4 cup corn starch
1 tsp ground cinnamon
For batter:
1 1/4 cup unbleached wheat flour
3/4 cup white sugar
2 tsp baking powder
3/4 cup milk
1 egg
2 tsp vanilla paste
Directions:
Heat oven to 350F. Use the butter to generously butter the bottom and sides of a 9 x 13 pan.
Place the peaches, water and white sugar into a pan and stir over medium heat until the peaches soften (maybe 5 minutes). Then add the corn starch and stir thoroughly until it is mixed in. Then add the cinnamon and stir a few more times. Set aside to cool.
Place the flour, white sugar and baking powder into a medium size bowl and sift together. Then add the milk, egg and vanilla, and mix together until moistened. Do not overmix. Place the batter into the bottom of the pan, covering most of the surface. Pour the “melted” peaches over the top as evenly as possible.
Bake for 40 minutes or until the peaches are bubbling beneath the browned cobbler. Let cool just a bit before serving. Yum!