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Easy Peach cobbler Recipe

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This recipe for Easy Peach cobbler, by , is from The Brown Family 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!

Contributor:  
Contributor:  
Laura Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
1 C self rising flour
3/4 C granulated sugar
1/2 C or 1 stick butter, divided and melted separately
1 (28 oz) can sliced peaches in syrup, un-drained. I use a quart of my home canned fresh peaches

Directions:
Directions:
1. Preheat the oven to 350 degrees
2. In a medium-size mixing bowl coarsely mix the flour, 3/4 cup of the sugar, and 1/4 cup melted butter together. You can add a dash of cinnamon here if you want too. I put in a teaspoon.
3. Sprinkle abut one-third of the flour mixture on the bottom of an 8x8 baking dish. the flour mixture will be slightly mix with the syrup of the peaches while baking and thicken it up a bit.
4. Add the peaches with the juice to the dish. If you like your cobbler on the dry side don't add all of the liquid. It was perfect in my opinion.
5. Sprinkle the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2't tablespoons of sugar. Drizzle with the remaining 1/4 cup of melted butter. There will be a lot of liquid and it will look wet. Don't worry, the flour mixture will soak up the liquid.
6. Bake for 40-45 minutes or until the top is golden brown and bubbly. Let cobbler sit for at least 5 minutes before serving.
7. Serve with a scoop of vanilla ice cream.
8. This can easily be double in a 9x13 baking dish.

Personal Notes:
Personal Notes:
Self rising flour substitute: If you don't keep self-rising flour on hand, make your own.
For every 1 cup of self-rising flour needed mix together: 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Want to use fresh peaches? When using fresh peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate them for 2 to 3 hours before using and them and they will make their own syrup.

 

 

 

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