Peach Cobbler - South Carolina Style
sliced peaches (frozen ok)
almond extract - scant
a.p. flour plus 3 tbs
instant tapioca granules if peaches are juicy
Make peach mixture first. Slice fresh peaches into wedges, or thaw frozen peaches.
In a large bowl gently toss peaches with 1 cup sugar, almond extract and 3 TBS. flour. I also add a dash of salt here.
Note: 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.
Preheat oven to 350*. Spray 2 quart baking dish with PAM.
Melt butter and add to baking dish.
In 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.)
Pour batter over melted butter in baking dish. Try to get it evenly distributed. DO NOT STIR into the butter!
Spoon peach mixture over batter, evenly. DO NOT STIR!
Bake @ 350* for 50-55 minutes, until top is golden brown. Remove from oven and sprinkle top with raw sugar while still hot.
Serve with ice cream or cream. Heavenly!