I had been wanting to try and make peach cobbler for some time, and I had some extra peaches that I needed to use, so I thought this would be a great way to get my fruit serving for the day. I got this recipe from the Paula Deen cookbook The Lady and Son's, which I picked up at her store in Savannah, GA. It was so delish, I ended up eating some before we even got a picture.
The Lady and Son's Peach Cobbler
For peach mixture
-- 2 cups peaches, peeled and sliced (about 6 peaches)
-- 1 cup sugar
-- 1 cup water
Mix peaches, sugar and water together in a saucepan. Bring mixture to a boil and then simmer for 10 minutes. Stir often, making sure the sugar is completely dissolved.
If you don’t have fresh peaches, you can use 1 (28-oz) can of sliced peaches in heavy syrup, un-drained.
-- 1 stick of butter
-- 3/4 cup sugar
-- 3/4 cup self-rising flour
-- 1 cup milk
-- Peaches mixture (see above)
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown (I baked mine for 45 mins). Your batter will rise above your fruit, producing the most wonderful of crusts. You can serve warm with vanilla ice cream or fresh whipped cream, but it was just as good without!