Now for the record, things with flour in them make me feel unwell so, these days, I really cannot enjoy many treats like these. As long as I don't have other things with flour in them during the day, I will allow myself one small portion of this, just so I can have a taste. This is a recipe that I adapted from Paula Deen's "The Lady & Son's" cookbook for pear cobbler.
My Peach Cobbler
Peach Mixture
16 oz bag of frozen peaches
2 tbs butter (salted)
1/2 cup brown sugar, firmly packed
1 TBS pumpkin pie spice (or less depending on your taste)
1/4 cup cold water
1/2 TBS cornstarch
1 TBS lemon juice, (fresh squeezed if you have it)
Batter:
1 stick salted butter
1 cup brown sugar, firmly packed
3/4 cup self-rising flour
3/4 cup milk
Preheat oven to 350 degrees.
In a large saute pan or non-stick skillet, empty the package of frozen peaches and allow the frost to cook off over medium heat. Add the butter, sugar, lemon juice, and pumpkin pie spice and cook for 1-2 mins. Take your 1/4 cup of cold water and add the cornstarch to it. Pour that into the skillet and cook over a low heat until the mixture is thick, stirring occasionally. As this is cooking, prepare your batter.
Place the stick of butter in a baking dish (like you would use for a casserole) and then put the dish and butter into the 350-degree oven until the butter has melted. Remove and leave the oven on.
Stir together the sugar and flour. Slowly add the milk, stirring a bit at a time, and mix well. Pour the batter over the melted butter in the baking dish. DON'T STIR IT. Gently scoop a couple of peach slices at a time from the skillet and drop them into the batter, moving around the dish until all the spaces are full of peaches. Then very carefully pour the remaining sauce from the pan over the top of the mixture (DON'T STIR) and put it in the 350 degree oven for 30-45 mins, until it's a nice golden brown. It should look like this:
Serve alone or with a dollop of vanilla ice cream or whipped cream on top. It is delicious!!!!
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