Peach Cobbler - South Carolina Style
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- 4 c
- sliced peaches (frozen ok)
- 1 1/2 c
- 1/4 tsp
- almond extract - scant
- 1/2 c
- butter, melted
- 3/4 c
- a.p. flour plus 3 tbs
- 2 tsp
- baking powder
- 3/4 c
- milk (1% ok)
- raw sugar for crust
- instant tapioca granules if peaches are juicy
1Make peach mixture first. Slice fresh peaches into wedges, or thaw frozen peaches.
2In a large bowl gently toss peaches with 1 cup sugar, almond extract and 3 TBS. flour. I also add a dash of salt here.
3Note: If peaches are really juicy add up to 1 TBS. instant tapioca granules so peaches won't be floating in their own juice! Set Aside.
4Preheat oven to 350*. Spray 2 quart baking dish with PAM.
5Melt butter and add to baking dish.
6In another bowl mix together 3/4 cup flour, baking powder, salt, and 1/2 c. sugar. Add milk. (I sometimes mix our 1% milk with half and half to make it a little richer.)
7Pour batter over melted butter in baking dish. Try to get it evenly distributed. DO NOT STIR into the butter!
8Spoon peach mixture over batter, evenly. DO NOT STIR!
9Bake @ 350* for 50-55 minutes, until top is golden brown. Remove from oven and sprinkle top with raw sugar while still hot.
10Serve with ice cream or cream. Heavenly!