I made Paula Deen’s peach cobbler recipe for book club a few weeks ago. The book pick was Kathryn Stockett’s The Help (highly recommended by the way), and our food theme was Recipes from the South. Yum. I hadn’t realized that peach season was over and to my dismay the grocery store didn’t have them anymore, so I had to substitute with canned fruit. It still turned out delish, but probably not as good as if I had used fresh peaches.
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.