As many of you may know, nothing screams home louder than the aroma of a freshly baked peach cobbler. The seductive scent of cinnamon and peach plays innocently on your nose and nostalgia, as you may be find yourself whisked away in la-la land; I have always found that certain scents can bring back previously forgotten memories maybe it’s just me, but it seems like I often forget more than I remember, so any memory provoking aroma is always a thing of sheer goodness. This classic recipe is something of a staple in my household, after all we make it at least once a month and stock our pantry cabinets with canned peaches as if nuclear fallout were going to occur and the only thing between us and certain death are syrupy peach slices. But enough dramatic ramblings I could honestly do that all day, let’s dig into this truly delicious and classic southern recipe.
- 2 cans of peaches (29 oz) drain and save juice
- 1/2 cup of melter butter (1 stick)
- 1 cup of milk (lessen to 1/2 cup if adding syrup)
- 1 cup of flour
- 1 cup of sugar
- 1/2 cup of peach syrup (optional)
Drain the peaches and reserve 1/2 cup of syrup
Melt the butter and pour a few tablespoons into a casserole pan for baking. Mix the flour and sugar together dry. Slowly combine the milk (and syrup if used) with the flour/sugar mixture, stirring until thoroughly blended.
Pour the peaches into the baking pan on top of the few tablespoons of melted butter. Next, pour the combined batter mixture on top of the peaches. Sprinkle the top with cinnamon then drizzle the remainder of the butter all over the top of the cobbler.
Bake at 350 degrees for 45 minutes to 1 hour. The edges of the cobbler dough should begin to brown and pull away from the edges of the baking dish.
Once done, serve hot with vanilla ice cream to impress even the most negative food critic. Enjoy!