Thursday, March 11, 2010

Country Style Peach Cobbler

This has to be the BEST Peach Cobbler I have ever made.
I hope you enjoy the recipe!

Country Style Peach Cobbler

8-10 large peaches
(you want your peaches ripe enough they have some juices flowing as you cut them up, but not so ripe there is no chew left to the peaches.. make sense?)
1/2-1 cup sugar (depending on how much you like... you can even omit the sugar)
Cut your peaches up in chunks or strips or whatever you like into a large bowl, after you have cut them sprinkle your sugar over them and stir well to get the sugar dispersed, this will help draw even more juice out of the peaches!

Crust:
2 cups of milk
2 cups of Whole Wheat Pastry Flour
2 cups of Sugar (you could totally lower the sugar if you like and I think it would still be great!)
2 Tbsp. Baking Powder
1 tsp. salt
1 tsp. baking soda
Whisk well!

Take a large 9x13 pan that is deep, this is a LOT of cobbler!
Melt 2 sticks of butter in the bottom of your pan.
When butter is melted pour your crust over the butter.
Now pour your peaches over the crust.
The crust will rise up and over the peaches...

This is Excellent!!!!
Enjoy!

4 comments :

  1. That looks delicious, Chas.

    I was wondering if you had a good pancake syrup recipe, one that doesn't use corn syrup in it?

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  2. Looks good. We had peach cobbler at our wedding reception at Michie Tavern in Charlottesville, VA, and it was DELICIOUS!!!

    Also, anonymous above should check out my recipe for homemade maple syrup on Our Mountain Farm blog.

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  3. What are the baking instructions for the Peach Cobbler?

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  4. Bake at 350* til nice and browned, but not too dark.

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