Scott Light’s Not-Yet-Famous Peach Cobbler

1/2 cup unsalted butter
2 to 4 cups peeled and sliced peaches with juice (canned peaches work great)
1 cup sugar
1 cup milk
1 cup flour
2 teaspoons baking powder

Put butter in a 2-quart casserole dish, place in a cold oven and preheat to 350 degrees. Sift the sugar, baking powder and flour into a mixing bowl. Add the milk and hand mix with a fork. When the butter has melted and the oven has reached 350 degrees, pour the batter evenly into the dish. Add the peaches and their juice, distributing evenly but keeping an outer edge of batter. Return to oven and bake until the edges bubble and turn golden brown; about an hour.

Note: This recipe is great for many other favorite fruits. The advantage to canned peaches is the already sweetened juice. With strawberries or blueberries, for example, place the fruit in a separate bowl and add 1/2 cup of water, 1 teaspoon of corn starch and sugar to taste. Try to create a sweetened juice to that of canned fruit. A strawberry/rhubarb cobbler is especially tasty. Enjoy!

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