Cobbler
Batter Crust:
1 cup self rising flour
1 cup sugar
1 cup milk
1 stick butter or margarine
Filling:
1 quart fresh or canned peaches
1 cup sugar
Preheat oven to 400. Mix together peaches, (don't
drain, the more
juice the better) with 1 cup sugar. Pour into
saucepan and bring to a
simmer...keep hot. Melt 1 stick butter in oven
in a deep 10 inch
cast iron skillet or 9x13 baking dish. Don't
let the butter brown.
Mix together 1 cup self rising flour, 1 cup sugar,
and 1 cup milk.
Pour batter into the skillet and then ladle hot
peaches over the batter.
Bake at 400 degrees for about 30 minutes. Great
served with ice cream.
4 cups sliced, fresh peaches (7-8)
1 Tablespoon lemon juice
1/3 to 1/2 cup granualted sugar
1/8 teaspoon nutmeg
2 Tablespoons melted butter
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1 tablespoon granualted sugar
1/2 teaspoon salt
1/4 cup shortening
1 egg beaten
1/4 cup milk
Combine peaches, lemon juice, and 1/3c.-1/2c.
sugar (exact amount
depends on the sweetness of fruit), nutmeg, and
melted butter in
the bottom of a shallow baking pan, about 12"x7"x2".
Sift flour,
baking powder, 1 Tablespoon sugar, and salt together.
Work in
shortening with two knives or pastry blender
until of the consistency
of corn meal. Stir in combined egg and
milk with a fork. Spread
this dough thinly over the top of the peaches.
Bake in a moderate
oven of 350 degrees F. for 40 minutes or until
fruit is tender.
