The Doris Project (TDP) Week 22: Peach Cobbler

04bPeachCobblerbfLOPeaches are nice.

They’re nice (if you have a decent produce department at your local market) fresh or as a peach galette. Frozen, they’re easily turned into a fine peach butter, and, with this week’s Doris Project post, a very nice – and not too, too sweet – cobbler.

As a matter of fact, as opposed to some cobblers I’ve tried, this almost needs a dab of sweet cream or scoop of vanilla ice cream on top to balance the flavors.

01aPeachesbfloWhich is exactly how cobbler should be, so I count that as a very good thing.

Note: while I did use frozen peaches for this cobbler, fresh would be awesome.

•4 cups peeled and sliced peaches
•2 cups sugar, divided
•1 stick butter, melted
•1 cup flour
•2 tsp baking powder
•1/2 tsp salt
•3/4 cup milk

Heat oven to 325º.

03cPeachCobblerReadyToBakebfLOWhisk the flour, one cup of the sugar, the baking powder, and salt together in a large mixing bowl, then add the milk and blend until you have a smooth, lump-free batter.

Toss the peaches with the remaining cup of sugar in another bowl and set aside.

Pour the melted butter across the bottom of a 13×9 inch baking pan, then spread the batter over the top.

04aPeachCobblerbfLOArrange the sugared peaches on top of the batter – admittedly, firm, fresh sliced peaches will be easier to arrange prettily, but the final, baked cobbler will puff up and cover a multitude of sloppily arranged peaches, so, not to worry.

The original recipe from mom’s bag called for baking for 50 to 60 minutes, but I left mine in the oven for 65 minutes before I thought it looked well and truly done.

Remove from the oven, scoop into bowls and top with cream, whipped cream, or ice cream and enjoy one. Fine. Cobbler.


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