I have a confession to make. Well, another one. I am addicted to Peach Cobbler. There I said it.
Whenever I am out at a restaurant or diner and I see it on a menu, I have to have some. This goes way back to my having to choose an elective in school and the one I chose was Home Economics. Because who doesn’t want to eat food during school!
That class made my friends very happy. I remember going to English class, which was after Home Ec, with food and just sitting back watching my friends eat it. Even back then I enjoyed sharing food with people.
The one dish I clearly remember from that time was the Peach Cobbler I made. And when I say I clearly remember, I mean I remember how simple it was. I haven’t made this version of it since back then basically because I couldn’t remember the recipe. Every single recipe I came across since then wasn’t quite right.
Then I went to Atlanta, GA and found the exact recipe on a magnet in a hotel gift shop. I was too cheap to buy it so I took a picture of it on my phone. Then deleted it without realizing what I was trashing. I recently came across the recipe again and knew I had to make it for old times sake. But, of course, I had to add my own little bit of seasoning to it.
This was given two thumbs up by the family and by me. Next time I am going to add Maple Syrup to it just to see how that melds with this old Southern dish.
Peach Cobbler (Recipe slightly adapted from Trisha Yearwood)
1/2 c (1 stick) butter
1 c self-rising flour
1 c sugar
1 c 2% milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 – 15 oz. cans Sliced peaches in lite syrup
Preheat the oven to 350 degrees. Add butter to a 9×13 baking dish and place in the oven to melt.
In a medium mixing bowl, add sugar and flour and whisk together. Pour in milk, vanilla extract and cinnamon. Mix all ingredients together until combined thoroughly.
Pour batter into dish over butter and do not stir. Drop peaches into batter. Place in the oven and cook for 1 hour. Serve warm with Blue Bell ice cream.