Recipe #7: Peach Cobbler

So... I bought peaches in September with the plan of baking cobbler at a time it would be otherwise impossible. This, the middle of November, is that time. I had previously tried a similar recipe with the batter on the bottom and then bubbling up between the peaches, but it didn't work out very well. The peaches were amazing in themselves, but the batter was gooey and way too heavy. So I tried this one out with much greater success.

Generally for the batter, I used a little bit less of everything than what the recipe called for because I think that cobbler should be all about the peaches. So the amounts in the recipe aren't the same as the link. I also baked it longer and got a really great almost-crust.

I just scarfed a whole bowl in about 30-seconds. Mmmm...

Ingredients:

*3 ounces butter, melted
*2/3 cup sugar
*1 cup all-purpose flour
*2 teaspoons baking powder
*3/4 cup milk
*1 teaspoon vanilla extract

*3-4 ripe peaches, peeled, pitted, thinly sliced
*1/2 teaspoon cinnamon
*3 tablespoons sugar

Directions

1. Heat oven to 375°.

2. Pour melted butter into a 8x8 inch baking pan.

3. In a mixing bowl, combine the 2/3 cup sugar, flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

4. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter.

5. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan.