Braden Family Cookbook

Chuck Braden

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PEACH COBBLER                                     Dallas Morning News

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stick butter (4 tablespoons) (sprinkle of salt if using unsalted  butter)
 
 
1
cup flour w/1 TSP baking powder and TSP salt
 
 
1
cup sugar
 
 
1
large egg
 
 
1
cup milk
 
 
3
# sliced fresh peeled and pitted ripe peaches
 
 
gallon premium vanilla ice cream, optional, for serving
 

 

Preheat oven to 350 F. Cut the butter into four pieces and place in a 9x13-inch glass baking dish. Place dish in preheating oven until butter melts.

Meanwhile, in a medium bowl (2-quart or larger), mix flour, sugar, egg and milk.

Carefully remove baking dish from oven, and pour batter over melted butter. Do not stir.

 

Arrange fruit evenly on top of the batter. (Batter will rise to form a crust in and around peaches as it bakes.)

 

Bake, uncovered, for 1 hour or until crust browns. Remove from oven and let cobbler rest 10 minutes before serving topped with ice cream, if desired.

 

Makes 8 to 10 servings.