Believe it or not, a recipe post
A miracle occurs every summer - I actually make a dessert from scratch. Specifically, I make my dad's peach cobbler. It is perfect and, strangely, requires no butter or eggs. So I always have the ingredients on hand (well, other than the peaches, but whose being picky)?
Here is what you need:
Four large peaches (peeled, pitted, and coarsely chopped)
One and half cups of sugar
One cup of milk
One cup self rising flour (this is important, for years I couldn't find this recipe and I kept using all purpose flour and this dish was a huge flop - quite literally)
Directions (and photo tutorial kind of like The Pioneer Woman):
In a bowl, add the flour and one cup of sugar and stir. After fully mixed, add one cup of milk. Stir until fully absorbed. Pour this mixture into the casserole dish.
Place the peaches and a half cup of sugar in a medium size pot. Bring the peaches and sugar to a slow boil, stirring continuously. (If the peaches are dry, a quarter of a cup of water can be added before cooking).
Next, add the peaches -- do not stir into the mixture.
Cook at 350 degrees for 30 minutes or until golden brown. (I'll be honest, though, I always have to let it cook for much longer - like 45 minutes...and sometimes I even broil the top for just a tiny bit to get it brown and crispy). Let sit for 30 minutes before eating. (I'll be honest again, I take a bite of this within 5 minutes of it coming out of the oven.) Top with vanilla ice cream.
Full Directions:
Four large peaches (peeled, pitted, and coarsely chopped)
One and half cups of sugar
One cup self rising flour
One cup of milk
Fully coat a 9 1/2 by 11 inch glass casserole dish with butter. Set aside. Place the peaches and a half cup of sugar in a medium size pot. Bring the peaches and sugar to a slow boil, stirring continuously. (If the peaches are dry, a quarter of a cup of water can be added before cooking). Once cooked, set aside. In a bowl, add the flour and one cup of sugar and stir. After fully mixed, add one cup of milk. Stir until fully absorbed. Pour this mixture into the casserole dish. Next, add the peaches -- do not stir into the mixture.
Cook at 350 degrees for 30 minutes or until golden brown. Let sit for 30 minutes before eating. Top with vanilla ice cream.
Here is what you need:
Four large peaches (peeled, pitted, and coarsely chopped)
One and half cups of sugar
One cup of milk
One cup self rising flour (this is important, for years I couldn't find this recipe and I kept using all purpose flour and this dish was a huge flop - quite literally)
Directions (and photo tutorial kind of like The Pioneer Woman):
In a bowl, add the flour and one cup of sugar and stir. After fully mixed, add one cup of milk. Stir until fully absorbed. Pour this mixture into the casserole dish.
Place the peaches and a half cup of sugar in a medium size pot. Bring the peaches and sugar to a slow boil, stirring continuously. (If the peaches are dry, a quarter of a cup of water can be added before cooking).
Next, add the peaches -- do not stir into the mixture.
Cook at 350 degrees for 30 minutes or until golden brown. (I'll be honest, though, I always have to let it cook for much longer - like 45 minutes...and sometimes I even broil the top for just a tiny bit to get it brown and crispy). Let sit for 30 minutes before eating. (I'll be honest again, I take a bite of this within 5 minutes of it coming out of the oven.) Top with vanilla ice cream.
Full Directions:
Four large peaches (peeled, pitted, and coarsely chopped)
One and half cups of sugar
One cup self rising flour
One cup of milk
Fully coat a 9 1/2 by 11 inch glass casserole dish with butter. Set aside. Place the peaches and a half cup of sugar in a medium size pot. Bring the peaches and sugar to a slow boil, stirring continuously. (If the peaches are dry, a quarter of a cup of water can be added before cooking). Once cooked, set aside. In a bowl, add the flour and one cup of sugar and stir. After fully mixed, add one cup of milk. Stir until fully absorbed. Pour this mixture into the casserole dish. Next, add the peaches -- do not stir into the mixture.
Cook at 350 degrees for 30 minutes or until golden brown. Let sit for 30 minutes before eating. Top with vanilla ice cream.
Enjoy!
Looks yummy!!! It also makes me crave your mom's pralines....nom, nom, nom!
ReplyDeleteWhat a great tutorial . . . and delicious dessert!!! I have been wanting to buy some Ruston peaches, and this will be just the perfect recipe.
ReplyDeleteLove, Aunt Angie
I want some! Peaches and summertime go hand-in-hand:-)
ReplyDeleteYou lost me at 'recipe'....but WOW! You baked! I am so impressed!! Really-well done! It sounds yummy! I would say that I would try it, but let's face it, it would go horribly awry and I would end up going to Central Market and getting something from their bakery. Sad, I realize. But, YAY for you!! :)
ReplyDeletejanie
I think we might try this recipe at Sage. The kids would love the idea of the batter rising above the peaches. Great post you little cook! I just wanted to see a photo of you doing the work and wearing a cute apron!!
ReplyDelete