Saturday, 13 April 2013

Peach Cobbler


shared by Scott Yates


Peach Cobbler (can substitute almost any fruit)

4 cups peaches peeled, sliced, and/or cut into 1in cubes (if using canned, then drain well and rinse. use 3 regular sized cans for this recipe)

2 cups white granulated sugar

1/2 cup water

1 stick butter

1 1/2 cups self rising flour

1 1/2 cups milk

1 tsp vanilla

3 tbs mccormicks rum flavoring or real RUM, either works but i like the real rum better

1/4 cup of the shiny/glittery crystalized rock sugar for decorating, (I get mine in the wedding section at the craft store most of the time for 2.00)

Preheat oven to 400 degrees

while preheating, place butter in the bottom of 9x13 baking dish and place in oven to melt

while butter is in oven, get a saucepan on the stove and combine peaches, 1c sugar,rum and the water and bring to a boil, lower heat and simmer for ten minutes.

In a large bowl while your peaches are simmering, combine 1c sugar and flour, vanilla and milk. Mix until all is moistened well. Remove pan from the =oven and slowly pour the batter over the melted butter

gently spoon the fruit mixture over the batter w/slotted spoon. sprinkle the top with cinnamon and generous coating of the crystalized decorative sugar. Bake in preheated oven for 30-40 min, until golden brown on top (i bake 33 min in a 9x13 non stick cake pan, glass pan a little longer)




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