Peach Cobbler - South Carolina Style

serves 6
prep time 15 Min
cook time 55 Min
method Bake

Ingredients

  • 4 c
    sliced peaches (frozen ok)
  • 1 1/2 c
    sugar
  • 1/4 tsp
    almond extract - scant
  • 1/2 c
    butter, melted
  • 3/4 c
    a.p. flour plus 3 tbs
  • 2 tsp
    baking powder
  • pinch
    salt
  • pinch
    cinnamon
  • 3/4 c
    milk (1% ok)
  • raw sugar for crust
  • instant tapioca granules if peaches are juicy
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How To Make

  • 1
    Make peach mixture first. Slice fresh peaches into wedges, or thaw frozen peaches.
  • 2
    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.
  • 3
    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.
  • 4
    Preheat oven to 350*. Spray 2 quart baking dish with PAM.
  • 5
    Melt butter and add to baking dish.
  • 6
    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.)
  • 7
    Pour batter over melted butter in baking dish. Try to get it evenly distributed. DO NOT STIR into the butter!
  • 8
    Spoon peach mixture over batter, evenly. DO NOT STIR!
  • 9
    Bake @ 350* for 50-55 minutes, until top is golden brown. Remove from oven and sprinkle top with raw sugar while still hot.
  • 10
    Serve with ice cream or cream. Heavenly!

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