Peach Cobbler Batter Bake

By anonsouthernbell

Ingredients

• *** Fruit Topping ***
• 6 cups peaches, peeled, sliced, fresh or frozen
• 1 cup sugar
• 1/2 teaspoon almond extract
• 1/2 cup Argo® or Kingsford® Corn Starch
• *** Batter ***
• 3 cups all-purpose flour
• 2 envelopes Fleischmann's® RapidRise Yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1-1/2 cups milk (120° - 130°F)
• 1 stick (1/2 cup) butter or margarine
• 2 eggs

Details

Servings 10
Adapted from breadworld.com

Preparation

Step 1

Fruit Topping:
Combine sugar and corn starch in a medium mixing bowl stirring with a rubber spatula. Add peaches and almond extract; stir to combine and set aside.

Batter:
Preheat oven to 350° F for metal or glass baking pans and 325° F for dark metal or non-stick pans. Spray 13X9-inch baking pan or casserole dish with non-stick spray. In large mixing bowl, combine flour, undissolved yeast, sugar and salt. Heat milk and butter until warm to touch (120° - 130° F). Add milk and eggs; stir until well blended. Pour batter into baking pan and evenly distribute peach mixture over top. Let rise in a warm spot for 30-40 minutes. Batter should become puffy. Bake 30-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 20-30 minutes prior to serving.