You know when things get totally mixed up and really messed up the recipe. This is what exactly happened to my peach cobbler yesterday. I saw in the picture where I copied the recipe that the crust must be flaky or at least cake-like. It turned out, my peach cobbler’s was more like sticky rice in texture and far from being cake-like or flaky. But I’m proud. It still tastes good. My kids love it, I like it, my husband likes it too.
So if you want a different kind of peach cobbler served for your family, follow my recipe step by step.
Don’t forget to serve it with vanilla ice cream on top. The hot and cold combination is truly heavenly.
Easy Peach Cobbler Recipe
(1) Del Monte can sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Cook’s Note: If you don’t have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon sa
Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. 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 fresh whipped cream or ice cream on top.