Mama's Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans (29 oz. each) unsweetened* canned peaches, drained (reserve juice)
1 1/2 sticks butter
1/3 cup sugar
1 1/2 cups sifted self-rising flour
1 tablespoon granulated sugar to sprinkle on top
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Directions: |
Directions:Drain juice from peaches and set aside. Place drained peaches into a "9 x 11" oblong baking pan or 9" deep dish pie pan. Set aside.
Melt butter in a saucepan on low heat. Stir in the sugar. Add 1 cup reserved peach juice and stir just until sugar is dissolved. Remove from heat.
Fold in the flour a little at a time and mix until all lumps are gone. Batter will look like pancake mix.
Pour 1/2 cup of the reserved peach juice over peaches in pan and stir to mix in juice evenly.
Pour batter over peaches and juice in baking pan. Do not stir.
Place pan in a preheated oven 350F. and bake 60-70 minutes until top is golden browned and tests done**
Carefully remove from the oven and sprinkle one tablespoon of sugar evenly over the top of the crust.
Cool 30-40 minutes before serving. This is because the juice will be very hot. It also allows the juice to set up a little before eating.
Serve hot or cold. Delicious topped with ice cream or whipped cream. |
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Personal
Notes: |
Personal
Notes: If you cannot find unsweetened peaches you can omit the extra 1/3 cup of sugar if you like
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