Southern Peach Cobbler
A Southern classic dessert that's as easy as...well, pie!!
- 1 stick (1/2 cup) unsalted butter
- 3 (15 oz) cans sliced peaches, in juice
- 2 tablespoons fresh lemon juice
- 2 1/4 cups sugar, divided
- 1/4 teaspoon ground cinnamon (plus a little more for sprinkling top)
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 1/4 cups milk
Preheat oven to 350 F. Melt butter in a 13x9 baking dish in the hot oven just until melted then remove and set aside.
In a medium saucepan, bring 1 1/4 cups of the sugar, cinnamon, peaches (and the juice), and lemon juice to a boil over high heat, stirring frequently; then reduce heat to medium-high and continue to boil for about 5 minutes, stirring frequently.
Meanwhile, in a medium mixing bowl whisk together the flour, remaining 1 cup sugar, baking powder, salt, and milk just until smooth. Pour batter over the melted butter in the baking dish but - DO NOT STIR.
Using a slotted spoon, spoon just the peaches evenly over the batter; DO NOT STIR. Measure out 1 3/4 cups of the hot "sauce" and carefully pour over the batter. (I continued to cook the remaining sauce until thickened for serving). Sprinkle top lightly with cinnamon.
Bake for 40-45 minutes or until bubbly and golden brown. (Tent top with foil if over-browning).
Serve lukewarm or cold with or without vanilla ice cream or whipped cream/whipped topping. And a drizzle of the cooled sauce.