Cobbler.

I am putting this here so I don’t have to keep looking it up:

Peach Cobbler*

  • 1 package of peaches**, thawed
  • 1 stick (1/2 cup) butter
  • 1 cup sugar
  • 1 1/2 cup milk
  • 1 1/2 cup self-rising flour
  1. Make sure peaches are thoroughly thawed. They should be syrupy.
  2. Preheat oven to 350.
  3. Place butter in 9x 13 baking pan and place in oven to melt.
  4. Combine sugar, flour, and milk.
  5. Once melted, take the butter out of the oven and pour milk/flour mixture over butter.
  6. Spoon peaches over mixture.
  7. Cook for 45 minutes or until top is golden brown.

*This is pretty much Paula Deen’s recipe. I made a few changes. If you don’t have frozen peaches, you should follow it.

** I freeze peaches during the summer (a friend has a peach tree) using Alton Brown’s method, adapted so each bag of peaches has four cups p bag. The resulting peaches are used without adding any water or sugar. (I think you could also use canned peaches in syrup.)

Frozen peaches:

  • 4 cups peach slices
  • 500 mg vitamin C, ground (spoons work well for this)
  • 3/4 sugar
  • Paprika optional (I might also use ginger)
  1. Mix sugar, vitamin C, and paprika in a gallon ziplock.
  2. Dump in peaches and shake thoroughly before placing in freezer.
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