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Peach Cobbler's picture
  Canned peaches 6 Cup (96 tbs) (Fresh Or Sliced)
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Peach juice 1⁄2 Cup (8 tbs)
  Baking powder 4 Teaspoon
  Eggs 4 , divided
  Butter 10 Tablespoon
  Lemon juice 2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Sugar 1 Cup (16 tbs), divided

Preheat the oven to 425° F.
Butter a 13 x 9 x 2 inch casserole.
Peel and slice the fresh peaches 1/2 inch thick over a bowl to catch the juice or drain the canned peaches, reserving 1/2 cup of the syrup.
Beat 2 eggs well.
Add the peach juice, lemon juice, and 1/2 cup of sugar.
Mix well.
Add the peach slices.
Spread the fruit mixture over the bottom of the prepared casserole.
Combine the flour, salt, baking powder, and 1/2 cup of sugar in a bowl.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat 2 eggs and the milk together until well blended.
Add to the flour mixture.
Mix just long enough to moisten completely.
Spoon the dough over the peaches.
Smooth it evenly with a spatula.
Bake at 425° F for 30 minutes.

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