Sunday, September 2, 2012

Southern Style

Besides all the jars of beautiful canned peaches I got sent home with from Auntie C's last night, I got a whole basket full of fresh peaches!  What better way to use fresh peaches than to make a good ole' Southern cobbler?!  I think it's funny how people out here make cobbler.  They put the fruit on the bottom and plop some batter on top.  Cobbler isn't cobbler without a buttery crust around the edges and you don't get that by plopping batter on the fruit.  Moma taught me that to make a good cobbler, you melt the butter in the pan and pour the batter over the top.  Then you put the fruit on top and the batter envelopes the fruit as it cooks.  That is how it's done folks.

Southern Peach Cobbler

1/2 cup unsalted butter 
1 cup all-purpose flour 
2 cups sugar, divided 
1 tablespoon baking powder 
Pinch of salt 
1/2 cup milk 
1/2 cup buttermilk
4 cups fresh peach slices 
1 tablespoon lemon juice
  
Preheat oven to 375.  Melt butter in a 13- x 9-inch baking dish in oven as it preheats.  Combine flour, 1 cup sugar, baking powder, and salt.  Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (Do not stir!!!).  The melted butter heats the batter enough that it spreads out on its own. 


Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly.


Pour over batter (Do not stir!!!) 


 Bake at 375° for 40 to 45 minutes or until golden brown. 


Best served warm with whipped cream or vanilla ice cream.



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