Easy Peach Cobbler
I would have liked this a big thicker, next time I will try making it in a smaller baking dish. The buttery edges, however, were absolutely amazing (and as anyone who knows me knows, I don't usually eat "edges").
This is the original recipe, however, I did cut back on the sugar amount in my version.
1/2 cup butter, melted
1 cup flour
2 cups sugar, divided
1 T baking powder
1 cup buttermilk
4 cups fresh peach slices
1 T fresh lemon juice
1 t vanilla
ground cinnamon or nutmeg (optional)
Add butter to a 13x9" baking pan. Set aside.
In a large bowl, combine flour, 1 cup sugar, baking powder, and salt; stirring in buttermilk, mixing til dry ingredients are just moistened. Pour batter over butter; do not stir.
Preheat oven to 375°.
In a medium saucepan, bring remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Stir in vanilla.
Pour mixture over batter (do not stir). Sprinkle with cinnamon.
Bake 40-45 minutes or til bubbling and golden brown. Let rest about 10 minutes before serving.
I served the cobbler warm with butter pecan ice cream.
This is the original recipe, however, I did cut back on the sugar amount in my version.
1/2 cup butter, melted
1 cup flour
2 cups sugar, divided
1 T baking powder
1 cup buttermilk
4 cups fresh peach slices
1 T fresh lemon juice
1 t vanilla
ground cinnamon or nutmeg (optional)
Add butter to a 13x9" baking pan. Set aside.
In a large bowl, combine flour, 1 cup sugar, baking powder, and salt; stirring in buttermilk, mixing til dry ingredients are just moistened. Pour batter over butter; do not stir.
Preheat oven to 375°.
In a medium saucepan, bring remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Stir in vanilla.
Pour mixture over batter (do not stir). Sprinkle with cinnamon.
Bake 40-45 minutes or til bubbling and golden brown. Let rest about 10 minutes before serving.
I served the cobbler warm with butter pecan ice cream.
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