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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Though my mom calls it 'homemade peach cobbler'; I understand that its use of store-bough crust might call that name into question. Note: If you use frozen peaches, make sure to thaw first. Voilà! :-) Ingredients:
1/2 cup butter |
2 tablespoons flour |
1/2 cup brown sugar |
1/2 cup granulated sugar |
1/2 cup milk |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
3 cups sliced peaches, fresh, canned |
pie crust |
1/4 cup sugar |
1/4 cup flour |
1 pinch salt |
2 tablespoons butter |
Directions:
1. Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over sauce on bottom of a 10x6x2-inch baking pan.Sprinkle with cinnamon, nutmeg and salt. Make sure the sauce does not cover peaches.
2. Crust: Take crust out of refrigerator and bring to room temperature. Roll out and cut into strips for basket weave. Top peaches with basket weave crust.
3. Topping: Mix ingredients and sprinkle atop crust.
4. Bake cobbler until bubbly and slightly browned (at 375 to 400° for about 40 to 50 minutes). Serve warm with vanilla ice cream or whipped cream.
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