Peach Cobbler

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My neighbor has 2 peach trees in her backyard and generously gave me a bag full the other day. We ate a few and took some camping, but there were still a lot in the bag. Some of them were starting to go brownish in our 90-100 degree Sacramento heat, so I knew I needed to do something with them quickly. One of my best friends, Kelly, gave me an apple cobbler recipe several years ago. I have used it to make apple, persimmon, and nashi (Asian pear) cobblers, so I thought, why not peach? Here’s the run-down: Filling Ingredients

  • 10 cups sliced peaches (about 15 small-medium sized peaches)
  • 1.5 cups sugar
  • 1/4 cup flour
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup butter

Batter Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 eggs

For this recipe, I use a large lasagna pan and mix the filling right in it – why create more dishes for myself? First, slice up the peaches and combine them with the sugar, flour, lemon juice, vanilla, cinnamon, and salt. Mix it up thoroughly and spread out evenly in the pan. Then dot with the 1/4 cup butter.

Next, to make the batter, combine all the ingredients together in a medium-sized bowl. Drop over the filling, spacing evenly. The batter will spread during baking. Bake at 375 for 35 to 40 minutes or until the top is golden brown. Enjoy!

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