Texas Peach Cobbler
Vicki Butts (lazyme)
Texans usually like their peach cobblers with an abundance of juicy fruit and a biscuit-like batter topping that's crunchy on the surface and doughy inside.
3 1/2 lbripe medium peaches, peeled, pitted, and sliced
1 Tbspfreshly squeezed lemon juice
2 tspground cinnamon
3/4 tspground ginger
3/4 tsppure vanilla extract
1/4 cunsalted butter
1 1/4 call purpose flour
2 tspbaking powder
·peach melba ice cream, optional
·whipped cream, optional
How to Make Texas Peach Cobbler
- Preheat the oven to 350F.
- In a bowl, mix together all the fruit filling ingredients.
- Set the fruit aside to draw out the juices while preparing the batter. Cobbler filling should be a bit juicier than most pies.
- Melt the butter in a 9 by 13-inch baking dish, either in the oven or on the stove.
- In another bowl, stir together the flour, sugar, and baking powder and add the milk.
- Mix until lightly blended.
- Spoon the mixture evenly over the melted butter.
- Don't stir it, which eliminates the development of crunchy edges.
- Pour the peach filling evenly over the batter.
- Bake for 45 minutes.
- As the cobbler cooks, the batter oozes up and around the fruit, crowning the cobbler with a moist golden brown crust.
- Serve warm.
- If you're a certified hedonist, top it with ice cream or whipped cream.
- Variation: Blackberry Cobbler
Make a blackberry cobbler by substituting berries for the peaches and eliminating the ginger. For ourselves, we would also add 1/4 teaspoon nutmeg.