Ingredients:
5 Cups Of Fresh Sliced Skinless Pitted Peaches
1 Teaspoon Of Fresh Ground Cinnamon
1 1/2 Cups Of Fresh Cold 2% Milk
1 1/2 Cups Of Gold Medal Self Rising Flour
2 Cups Of White Superfine Baking Sugar
1/2 Cup Of Softened Unsalted Real Butter
1/2 Cup Of Cold Bottled Water
Information:
Serving Size 10
409 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
To begin this amazing Paula Deen's peach cobbler recipe, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a heavy bottom saucepan, and then whisk together the fresh sliced skinless pitted peaches, one cup of white superfine baking sugar, and the cold bottled water. Bring these ingredients to a boil, and then let them simmer for roughly seven to ten minutes. Once the peaches are tender, remove the saucepan from the burner. Moving along, next take out a three quart baking dish, and then melt your butter within it. Next take out a mixing bowl, and then whisk together one cup of white superfine baking sugar, self rising flour, and the fresh cold 2% milk. Pour the milk in slowly to prevent it from clumping. Once your mixture is even and consistent, pour it over the top of your melted butter, however do not mix it together. Next spoon the peach mixture over the top of the cobbler batter layer. Finally you will want to sprinkle the fresh ground cinnamon over the top of the peaches. You are now ready to bake the dessert, so slide it into the oven for forty to forty five minutes, or until the top surface is crisp and golden. Serve the peach cobbler hot with whipped cream or vanilla pudding.
