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Easy Peach Cobbler Recipe

Peach Cobbler RecipeDid you know that August was National Peach Month?  Well, there isn’t much time left in August, so I had to share with you a recipe I recently tried for Peach Cobbler to celebrate.

I worked really hard on testing this recipe…and by that, I mean, I mean I made and ate the one for the table, and made and ate the one that was in the freezer. I did have a little help…but, I will be hitting the treadmill a little extra this week!

The inspiration for this recipe came from Southern Food on About.com, with of course, some MMB modifications! Enjoy, and Happy National Peach Month!

Note: My recipe makes two Peach Cobblers, where the Southern Food one makes one. Also, click-through the “brite” at the end of the recipe, for a visual step-by-step.

Peach Cobbler

2 sticks butter
2 cups plus 6 tablespoons granulated sugar, divided
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
6 to 8 ripe peaches, peeled, pitted, thinly sliced
1 teaspoon cinnamon
 
Heat oven to 375°. While the oven is heating, place the 1 stick of butter into two 2-quart baking dish (11×7 or 8-inch square). (This will allow your butter to melt, but you are not dirtying any additional dishes, or in my case, getting butter all over your microwave!)
Set up 2 Mixing bowls. In each mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Combine milk and vanilla, stir in the milk and vanilla into dry mixture and stir until blended. Pour the batter over the melted butter in the baking dishes.
In 2 small bowls, combine 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Pour the mixture over the peaches, and make sure that the peaches are coated.
Arrange the peach slices over the batter. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm sprinkled with powdered sugar, ice cream, or whipped cream.

If you choose to freeze: remove the cobbler from the baking dish after it is fully cooked. Wrap in plastic wrap, and then foil. To reheat, you can cut each piece with a sharp knife or the whole cobbler in the microwave or the oven.

 

Check out my “Brite” for a step by step visual of the process!

 

Donna O'Neil - August 29, 2012 - 11:57 am

Love this! Thanks for sharing.

Tiffany Heinisch - August 30, 2012 - 7:45 pm

That looks sooo yummy!!! Especially with some amazing vanilla ice cream!

Bonnie - August 30, 2012 - 8:12 pm

Peach Cobbler is my favorite summer dessert! I will have to try this recipe – I usually “cheat” and use Miss Sylvia’s mix – but have been dying to find the real deal! Also, I love the brite picture display! Looks like powerpoint for bloggers! Have to have it!

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