Summer Peach Cobbler
I love peaches. And I love summer, so what's better than a simple peach cobbler?
Preheat your oven to 370 degrees.
In an oblong cake pan (I use glass for pretty), melt 1/2 cup of real butter. No fake stuff.
In a medium-large bowl, combine 2 cups of self-rising flour, 2 cups of sugar, 2 teaspoons of vanilla, a pinch of cinnamon and 2 cups of milk.
Pour the batter over the melted butter.
Place the peaches on top of the batter. You can use fresh, peeled peaches, canned or frozen peaches in halves or slices. Whatever makes you giggle. You can also use apricots, plums, berries, or pears (although pears very nearly disappear in the final product.) Don't bother trying for a pretty design; you won't be able to see it later anyway.
Bake for 15 - 20 minutes until the top of the cobbler is nearly set. Meanwhile combine 1/2 cup of graham cracker crumbs, 2 heaping tablespoons of flour, 2 tablespoons of brown sugar and 2 tablespoons of melted butter. Stir it around in a small bowl until it's lumpy and scrumptious. Sprinkle over the half-baked cobbler, being careful not to jiggle the pan too much.
Finish baking for another 10-15 minutes. The cobbler should be golden and fragrant and well-set. In other words, if you shake the pan a little and the cobbler wobbles like a bobblety bobble, it isn't done.
Serve warm or cold, however you like it, with ice cream or whipped cream or heavy cream or whiskey sauce or brown gravy, for all I care.
In an oblong cake pan (I use glass for pretty), melt 1/2 cup of real butter. No fake stuff.
In a medium-large bowl, combine 2 cups of self-rising flour, 2 cups of sugar, 2 teaspoons of vanilla, a pinch of cinnamon and 2 cups of milk.
Pour the batter over the melted butter.
Place the peaches on top of the batter. You can use fresh, peeled peaches, canned or frozen peaches in halves or slices. Whatever makes you giggle. You can also use apricots, plums, berries, or pears (although pears very nearly disappear in the final product.) Don't bother trying for a pretty design; you won't be able to see it later anyway.
Bake for 15 - 20 minutes until the top of the cobbler is nearly set. Meanwhile combine 1/2 cup of graham cracker crumbs, 2 heaping tablespoons of flour, 2 tablespoons of brown sugar and 2 tablespoons of melted butter. Stir it around in a small bowl until it's lumpy and scrumptious. Sprinkle over the half-baked cobbler, being careful not to jiggle the pan too much.
Finish baking for another 10-15 minutes. The cobbler should be golden and fragrant and well-set. In other words, if you shake the pan a little and the cobbler wobbles like a bobblety bobble, it isn't done.
Serve warm or cold, however you like it, with ice cream or whipped cream or heavy cream or whiskey sauce or brown gravy, for all I care.
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