Dear Floyd,
I am posting a recipe for a delicious Peach Cobbler I made for the 4th of July that you might like to try out!
Happy Eating! Gina
HILL COUNTRY PEACH COBBLERAdapted from source:
The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca RatherServings: 6-8
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 cup all-purpose flour
1 Tbsp. baking powder
3/4 cup milk (low-fat works)
3 cups sliced fresh peaches, peels left on
1/2 cup firmly packed brown sugar
Preheat oven to 350 degrees F.
Melt the butter in a medium saute pan set over medium-high heat until it bubbles and turns a nut-brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8-inch square baking dish; set aside.
In a medium bowl, stir together the sugar, flour, baking powder, and milk. Pour the milk mixture on top of the browned butter. DO NOT STIR. Without mixing, arrange the peach slices on top of the batter. Evenly sprinkle the brown sugar over the cobbler.
Bake the cobbler for 40-45 minutes, until the top turns a golden brown. Miraculously, the batter will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm with vanilla ice cream.
