Nothing says "down home" and "Southern" more than a delicious mouth-watering cobbler. Here at the Recca house we love cobbler. I'll make one, take it out of the oven -- and it's gone before it even gets a chance to cool.
Cobber is easy to make and very adaptable to whatever fruit is in season -- or, in the alternative, I've even used canned fruit if I can't get to the store to buy fresh.
Here, is one of my favorite recipes for peach cobbler -- so fire up that oven and put the vanilla ice cream in the freezer -- 'cause there is nothing more heavenly than a piece of this cobbler warm out of the oven and a scoop of old fashioned Vanilla ice cream. Enjoy!
INGREDIENTS:
1 large can (29 ounces) sliced peaches in syrup
1 medium can (15 ounces) sliced peaches in syrup
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 cup sugar
1 cup flour (I use whole wheat flour - it's healthier!)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
6 tablespoons melted butter, divided
2 tablespoons milk
2 teaspoons sugar, (you can use 1 teaspoon of granulated and 1 teaspoon of brown sugar, if you like) mixed with 1/4 teaspoon ground cinnamon
PREPARATION:
Drain peaches, reserving syrup in a measuring cup. If you don't have 1 cup of syrup, add water to make 1 cup; set aside. Toss peaches with spices. Combine 3/4 cup of the syrup with the cornstarch; stir into peaches. Arrange peaches in an 11x7-inch baking dish. Into a bowl, sift the sugar, flour, baking powder, and salt. Stir in the beaten egg, 1/4 cup of the reserved syrup, 1/4 of milk, and 4 tablespoons of the melted butter. Spoon the batter evenly over the peaches. Drizzle with remaining butter then sprinkle with the cinnamon sugar.
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