Peach Cobbler

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Filling:
3/4 cup sugar
3 Tbs unsalted butter
1/2 cup milk
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 lbs Michigan peaches, peeled, pitted and sliced
OR 3 14.5 oz cans peaches in light syrup, drained

Topping Ingredients
1/2 tsp salt
1 cup sugar (if using fresh peaches)
OR 1/2 cup sugar (if using canned)
1 Tbs cornstarch
1 cup boiling water
Directions
1. Filling: Preheat an oven to 350 degrees F. Grease a 9x13 glass baking dish and gently lay the peach wedges in the dish, making sure none of them are on their edges. In a mixing bowl, cream together the sugar and butter with the back of the spoon until the mixture is nice and smooth. Add the milk, flour, baking powder and salt (sift these last three together to really do this right), mixing it all together until  smooth again. With a rubber spatula, cover the peaches with the creamed mixture. This mixture might be a bit stiff - just make sure each peach wedge is covered by some of it.
2. Topping: Mix the salt, the sugar and the cornstarch together. (If the cornstarch has been in the cupboard for a while you may have to sift it.) Sprinkle this dry mixture over the filling you made before. Boil some water (really boil it, dont nuke it, and dont use just hot tap water either) and pour the measured water over the completed dish. Bake the completed cobbler in the preheated oven for one hour. Cool it for a while on a rack before chilling it in the fridge for at least a couple hours before serving.
 
Notes:
For 6 LARGE servings:

 Calories      422.3
 Total Fat     7.0 g
          Saturated Fat     4.4 g
          Polyunsaturated Fat     0.3 g
          Monounsaturated Fat     1.9 g
 Cholesterol     19.2 mg
 Sodium     422.4 mg
 Potassium     256.5 mg
 Total Carbohydrate     88.3 g
          Dietary Fiber     2.9 g
          Sugars     58.9 g
 Protein     4.2 g




Matriarchy

Member since Sep 2007

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