Southern Peach Cobbler
This recipe for easy peach cobbler comes from the south where desserts are rich in taste and just taste fantastic. Because this recipe is made with canned peaches, it can be made any time of the year which makes this recipe a year-round favorite.
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Cooking Time45 min
- 1 large can Delmonte sliced peaches in heavy syrup
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 2 to 1/2 tablespoons stick margerine or butter
- Preheat oven to 375 to 400 degrees depending on oven.
- Whisk the self-rising flour, sugar and milk until blended, mixture will be runny.
- Melt butter or margerine in 8 x 8 x 2" pan (optional - or spray pan with Pam, or like product).
- Pour peaches and syrup in pan, pour 'topping' mixture over peaches and juice in sort of a zig-zag pattern (it will spread somewhat during baking)
- Bake for 35 - 45 minutes I sprinkle the top with a couple pinches of sugar when I take it out of the oven.
(I've never had it run over. Although it lookes like it will, don't reduce the juice as this will make cobbler dry.)
Variation: Use with cherry, blueberry and other fruits.
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