Food recipes
Easy Peach Cobbler
Easy Peach Cobbler Ingredients: syrup, maple, canadian butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat...
Easy Peach Cobbler
Ingredients:
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Drain 1 can of peaches; reserve the syrup from the other.
Place the butter in a 9 x 12-inch ovenproof baking dish.
Heat the butter in the oven until its melted.
In a medium bowl, mix the flour and sugar.
Stir in the milk and the reserved syrup.
Carefully remove the baking dish from the oven and pour the batter over the melted butter.
Arrange the peaches over the batter.
Bake for 1 hour.
The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown.
Serve warm with vanilla ice cream.
This forms its own top crust while it bakes.
Two types of peaches, freestone and clingstone, are just what the terms suggest.
The flesh of a ripe freestone variety pulls easily away from the pit or stone, while the clingstone flesh, well, clings!<br /If you dont have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
Ingredients:
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Drain 1 can of peaches; reserve the syrup from the other.
Place the butter in a 9 x 12-inch ovenproof baking dish.
Heat the butter in the oven until its melted.
In a medium bowl, mix the flour and sugar.
Stir in the milk and the reserved syrup.
Carefully remove the baking dish from the oven and pour the batter over the melted butter.
Arrange the peaches over the batter.
Bake for 1 hour.
The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown.
Serve warm with vanilla ice cream.
This forms its own top crust while it bakes.
Two types of peaches, freestone and clingstone, are just what the terms suggest.
The flesh of a ripe freestone variety pulls easily away from the pit or stone, while the clingstone flesh, well, clings!<br /If you dont have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.