Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Serve this luscious dessert warm with your favorite ice cream or frozen yogurt.
PIE RECIPE HELP
1 cup self-rising flour equals 1 cup all purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
One pound of fresh peaches equals: 2 - 4 medium peaches; or, 2 cups sliced; or, 1 1/2 cups pureed
4 cups peeled and pitted, peaches, cut into 8 wedges (can use fresh or frozen - no need to thaw before using)
2 cups sugar, divided
1/2 cup water
1 stick (8 tablespoons) unsalted or salted butter
1 1/2 cups self-rising flour*
1 1/2 cups milk
1 or 2 teaspoons ground cinnamon, optional
Position an oven shelf in the middle of the oven and preheat to 350 degrees F.
In a large saucepan, combine the peaches, 1 cup sugar, and water and mix well. Bring to a boil and then lower heat and let simmer for 10 minutes, stirring often. Let cool slightly.
Put the butter in a 3-quart (12 cups) baking dish (10 x 10 x 2 inches or 13 x 9 x 2 inches) and place in oven to melt. Let cool slightly.
Mix flour and sugar in a bowl. Make a well in the center and pour in milk. Mix slowly to combine and to prevent clumping. Pour mixture over melted butter in baking pan. Do not stir. Spoon fruit on top, gently pouring in remainer of syrup from the saucepan. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes until the fruit is bubbling and the cobbler biscuits are lightly browned.
Store any left-overs in the refrigerator for a couple of days.