This yummy cobbler uses canned instead of fresh peaches, and there 's nary a difference. The light and airy biscuit batter goes in the pan first, followed by the peaches. It bakes up bubbly and delicious and is grand with scoops of vanilla ice cream.
INGREDIENTS (for 6 servings):
- 1/4 cup butter
- 1/2 cup white sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups fresh peaches, pitted and sliced
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups water
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9 inch glass baking pan.
In a large bowl, cream the butter and 1/2 cup sugar.
In a separate bowl, mix flour, salt and baking powder. Add to the creamed mixture alternately with the milk.
Spread mixture evenly into baking dish .
If using canned peaches, drain thoroughly, reserving the juice. Spoon fruit over batter.
Sprinkle with cinnamon and 1/4 cup sugar. Pour fruit juice or water over the top.
Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. During baking the fruit and juice go to the bottom and the batter rises.