Rick Thompson
Favorite Peach Cobbler with Fresh Peaches
For the fruit mixture:
3/4 cup pineapple or other juice
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups ripe peaches, peeled and sliced
1. Pour the juice into a saucepan. Add the sugar, cornstarch, and spices. Stir until smooth.
2. Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Put the peaches in a small casserole dish and pour the slurry over the top.
For the topping:
1 large egg
1/3 cup milk
4 tablespoons butter, melted
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the melted butter, milk, and egg together. Add the sugar and stir until the sugar is dissolved.
2. In another bowl, combine the dry ingredients. Add them to the liquid mixture and stir until well combined. You will have a thick batter.
3. Spoon the batter over the peach mixture completely covering the fruit. Bake for 45 minutes or
COMMENT AND PHOTO SUBMITTED BY Beth Booker Settle Redden
-
Serena Adkins Ellison oh I am so glad.. that is Ricks recipe he will be thrilled.. I never use his cause of when I am ready to make peach cobbler I use my canned peaches in heavy syrup and make mine another way and his recipe called for fresh or frozen peaches..so glad you liked it I will let him know
If you enjoyed this article, please consider sharing it!
