UFSO SEASONAL FAV RECIPE FROM Chef Paula Deen: JUICY PEACH COBBLER!
Ingredients
- 1 ½ cups self rising flour
- 1 stick Butter
- ½ cup water
- 2 cups sugar, divided
- 4 cups peaches, peeled and sliced
- 1 cup milk
- ground cinnamon, optional
Direction
- Preheat oven to 350 °F.
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
- Bring to a boil and simmer for 10 minutes. Remove from the heat.
- Put the butter in a 3-quart baking dish and place in oven to melt.
- Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
- Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
- Bake for 30 to 45 minutes.
- To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
