Peach Cobbler

This peach cobbler was not like any cobbler I've had before. It was much more bready than crusty. It was extremely delicious and so, so, so easy to make but definitely different. I think I still prefer the traditional crust on a cobbler, but this was certainly easier and faster than the traditional way. I apologize for the lack of pictures. If something is super-duper easy to make I tend to forget to take pictures because things are moving along so smoothly. So...oops. I guess you get what you get on this one.

Peach Cobbler

Recipe from Paula Deen

Serves:  8 to 10 servings

Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

1 stick unsalted butter

1 1/2 cups self-rising flour  **If you don't have self-rising flour combine 1 ½ C. All-purpose flour + 2 ¼ tsp. baking powder + ¾ tsp. salt**

1 1/2 cups milk

Ground cinnamon, optional

Directions

1.     Preheat oven to 350 degrees F.

2.     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.

3.     Put the butter in a 3-quart baking dish and place in oven to melt.

4.     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.

5.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Best served warm.