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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Peach Cobbler Recipe

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This recipe for Texas Peach Cobbler is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c slice peeled ripe peaches
2 tbsp sugar
1 tsp lemon juice
1/4 tsp vanilla
6 tbsp butter
1 1/4 c flour
3/4 c sugar
2 tsp baking powder
1/8 tsp salt
dash of cinnamon
1 cup low-fat milk
1/2 tsp vanilla
1 tsp turbinado sugar
Directions:
Directions:
Preheat oven to 350º. To prepare filling combine peach slices, 2 tbsp sugar, lemon juice and 1 tsp vanilla in a medium bowl and set aside. To prepare batter, place butter in an 8 inch square baking dish. Place dish in oven 5 minutes or until butter melts. Combine flour, sugar, baking powder, salt, cinnamon in medium bowl. Add milk and vanilla to mixture stirring just until moist. Spoon batter over butter in the pan do not stir, spoon peach mixture over batter, gently pressing peaches into batter. Bake 40 minutes, sprinkle with turbinado sugar and bake for an additional 10 minutes or until crust is golden. Note - you can substitute the turbinado sugar for regular sugar. I also use the canned peaches I make and it works great.
Number Of Servings:
Number Of Servings:
8

 

 

 

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