Two 15-ounce cans sliced peaches in syrup
1/2 cup (one stick) butter
one cup self-growing flour
Homemade Whipped Cream, recipe follows
2 cups whipping cream, chilled in the fridge
four tablespoons sugar
- Preheat the oven to 350 degrees F.
- Drain one can of peaches reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven till it really is melted. In a medium bowl, combine the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter above the melted butter in the baking dish. Organize the peaches in excess of the batter. Bake for 1 hour. The cobbler is completed when the batter rises about the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
- Chill a big metal mixing bowl and the wire beater attachment in the freezer for about twenty minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat till it kinds soft peaks, about five minutes. The mixture should hold its form when dropped from a spoon. Do not overbeat or you will have sweetened butter!
If you never have self-growing flour, substitute 1 cup all-function flour mixed with one 1/two teaspoons baking powder and 1/eight teaspoon salt
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008