PEACH COBBLER

Ingredients

• Peach Filling
• 8 large fresh peaches, pitted and sliced ​​
• ½ cup granulated sugar
• Topping
• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter , melted
• 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan with butter.
Mix the peach slices with the granulated sugar and place on the bottom of the baking dish.
In a bowl, mix together the flour, granulated sugar, brown sugar, yeast, cinnamon and salt. Add the melted butter and vanilla.Using your hands, drop the batter onto the peaches in small portions. Sprinkle some cinnamon over the dough.
Bake for 35-40 minutes or until the fruit bubbles and the cobbler is golden brown.

Notes

I prefer to use fresh peaches, but sometimes all there is is frozen. Frozen peaches also work well.If using frozen peaches, thaw them first.
It’s a matter of personal taste whether you peel peaches. I like to split the difference and peel half of the peaches.
This recipe also goes well with apples, blueberries, blackberries and strawberries.
Keep this Southern Peach Cobbler covered on the counter for up to 2 days.After 2 days, store in the refrigerator for another 2 days. However, the topping can remain moist in the refrigerator.
Freeze completely cooled and well-wrapped cobbler for up to 2 months. Reheat from frozen, covered, at 350 degrees for 20 minutes. Then remove the lid and continue baking until heated through.

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