Peach Cobbler
Grandma Rasmussen
Yield: 9x13 (see recipe amounts at bottom for 8x8 dish)
PEACH LAYER:
6-7 c. peeled and sliced peaches (about 8-10 peaches)
1/2 c. brown sugar
2 TB flour
2 TB lemon juice
2 TB butter
COBBLER TOPPING:
2 c. flour
2/3 c. sugar
3 tsp baking powder
1/2 tsp salt
1 c. milk
1/2 c. butter, melted
TOP SPRINKLE:
Sprinkle Topping:
2 TB sugar
1/8 tsp. nutmeg
INSTRUCTIONS
Preheat oven to 325 degrees, and lightly grease a 9x13 glass pan.
Combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with pieces of the 2 TB of butter.
Combine the flour, sugar, baking powder, and salt for the topping.
Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don’t overmix; it’s ok if it’s a little lumpy.
Dollop the topping by spoonfuls over the peaches, making sure to not make it too thick.
Mix the top sprinkle ingredients and sprinkle over the top.
BAKE METHOD 1: Bake for 40-50 minutes until the topping is set and baked through and the filling is bubbly.
BAKE METHOD 2: Bake for 30 mins. at 325. Then up the temp to 350 and continue cooking 15 +/- mins until done (this makes the top a little crispier)
Let rest for a few minutes before serving warm with vanilla ice cream.
INGREDIENT AMOUNTS FOR 8x8:
Peach Layer:
3 – 4 c. peeled and sliced peaches (4-6 peaches)
⅓ c. brown sugar
1 TB flour
1/4 c. water
1 TB lemon juice
1 TB salted butter
Cobbler Topping:
1 c. flour
⅓ c. sugar
1 ½ tsp baking powder
¼ tsp salt
½ c. milk
¼ c. butter, melted
Sprinkle Topping:
2 TB sugar
1/8 tsp. nutmeg
