Easy Peach Cobbler

Ah, the peaches are wonderful this time of year, and this is a great use for them.  Great for dessert as well.  I make it the night before, and serve at room temperature the next morning.  

Follow this link to the recipe:  

Easy Peach Cobbler

Cobbler topping

• 1/4 pound butter (1 stick)
• 1 1/4 cup flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/4 tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 1 cup milk

Peaches

• 4 cups fresh peach slices (about 6 medium peaches)
• 1 tablespoon lemon juice
• 1/4 cup sugar

Night before:

Set oven to 375 ˚.  Put butter in 9 X 13 pan, and put pan into oven to melt butter.

 Mix peaches, lemon juice and sugar.

Combine flour, sugar, baking powder, and salt in one bowl.  In another, beat 3 eggs and vanilla and milk together.  Add wet ingredients to dry, mixing just until  dry ingredients are wet.  There may be some lumps and that is okay.  It gets tough if you mix too much.

Pull the baking dish out of the oven as soon as the butter is melted, distribute the peaches evenly in the butter, and pour the batter over the peaches.

Bake at 375° for 40 to 45 minutes or until golden brown. Take out and cover with a dish towel overnight. 

Next morning:

       You can put in a 300 degree oven in the morning for about 20 minutes, if you want to serve it warm.  I like it room temperature, but you can serve cobbler warm or cool.

NOTES:

·         This works well with frozen peaches, defrosted as well.

·         Try with blueberries or raspberries in place of some or all of the peaches.

·         You can omit the eggs if you wish, for a different taste