Did 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 Cobbler2 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
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!