PEACH COBBLER
Cobblers are different than crisps which traditionally have an oatmeal crust. The cobbler crust on the other hand is more akin to a cake consistency and can be either on the top, bottom or both, Cobblers are found predominately in the cuisines of North America and the UK. Because they require less butter than the traditional pastry they were promoted in the UK by the Ministry of food during the Second World War. (1)
This week’s recipe is superb with fresh peaches, plums or pears or a combination of all three…..Enjoy!
(1) wikipedia REcipe & Photo courtesy of www.nuggetmarket.com
Ingredients
• 2 pounds fresh peaches, peeled and sliced
• 2 cups sugar
• ½ cup water
• ½ cup butter
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk
• ½ teaspoon ground cinnamon
Preparation
Preheat oven to 350°F. Combine peaches, 1 cup sugar and 1/2 cup water in a medium saucepan over medium-low heat. Bring to a boil and simmer for 6-8 minutes. Remove from heat. Melt butter and pour into a 9″ x 13″ baking dish. In a separate bowl, mix remaining sugar, flour, salt and baking powder, then slowly add milk to minimize clumping. Pour batter into baking dish with melted butter, then spoon fruit and syrup mixture on top; DO NOT STIR! Sprinkle cinnamon on top of fruit and bake for 35-45 minutes. Serve warm a la mode or with whipped cream.
