The Lady and Sons Easy Peach Cobbler ( Paula Deen )
photo by kiwidutch
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1⁄4 cup butter
- 1 cup sugar
- 3⁄4 cup self-rising flour
- 3⁄4 cup milk
- 1 (28 ounce) can peach slices in heavy syrup, undrained (or use fresh if available, see note)
- cinnamon, for sprinkling (optional, use only with peach or apple cobbler)
directions
- Preheat oven to 350 degrees.
- Place butter in oven in a 2-quart baking dish to melt.
- Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
- Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
- Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Reviews
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I really wasn't sure how many stars to give this recipe. My problem is that even though this claims to be Paula Dean's, it is not the same recipe as the one on Paula Dean's website. http://www.pauladeen.com/recipes/view2/peach_cobbler. The ratios are all different. Yes, hers calls for a stick of butter, but it also calls for 1.5 cups of flour - half as much as the recipe printed here. I've made one on her website several times and the only adjustment I make is that I use a slotted spoon to transfer the peaches to the batter and don't put in any extra syrup. The cake holds up better that way and doesn't get doughy and gummy.
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I dont see why people had problems with this recipe. Its the perfect ratio of ingridents. I always do equal parts flour, milk, and a litle more sugar and enough butter to coat the pan BUT I did drain the peaches a LITTLE because from experiance if your liquid is more than your flour its too doughy. I made this yesterday night and packed little servings of this in plastic containers this morning for some of the people I cook for to take on picnics. I made one with apples and one with peaches. The one I made with apples I added some nutmeg and cinnamon, both cobblers were well liked. But again you have to be careful about how much liquid is in with your peaches because if I did not drain them somewhat I feel they would be "doughy".
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This has been my go to recipe for years. Right now I’ve got peach/fresh cherries one in the oven. I have used all sorts of different fruits, blue berries, fresh apples, cooked, mixed berries, rhubarb strawberry filling I cooked first, everyone was delicious. Love Paula Dean’s cobbler. Everyone loves it.
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RECIPE SUBMITTED BY
kiwidutch
Netherlands