GMA Recipe: Peach Cobbler

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Peach Cobbler
From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook"
1998

Ingredients

8 Tablespoons (1 Stick) butter

1 Cup sugar

3/4 Cup self-rising flour

3/4 cup milk

One 28 oz. Can sliced peaches in syrup, undrained (see variation)

Directions

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 35 to 45 minutes.

Good with fresh whipped cream or vanilla ice cream.

Serves 8 to 10

Variations

When available, fresh fruit is wonderful. You may use fresh blueberries, strawberries, blackberries, cherries, apples, peaches, or pears.

Simply clean, peel, and core 2 cups of fruit and mix with 1 cup of sugar and 1 cup of water. In a saucepan, bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved. Substitute this for canned peaches.