- 4-5 peaches, peeled (optional) and sliced (about 4 cups)
- 1 1/2 cups sugar, divided
- 1/2 cup water
- 4 tablespoons butter
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Preheat oven to 350°F.
Combine peaches,1/2 cup sugar (or to taste) and water in a saucepan and stir. Bring to a boil and simmer for 5-10 minutes, just until mixture becomes
slightly syrupy (riper peaches result in shorter cooking time). Remove from heat.
Melt butter in a 3-quart shallow baking dish in oven.
In a mixing bowl, whisk together remaining sugar, flour, baking powder and salt.
Add milk slowly, stirring constantly to prevent lumps.
Pour mixture over melted butter. Do not stir.
Gently spoon peaches and syrup over batter. Batter will rise to top as cobbler bakes.
Bake for 30-45 minutes.
Serve hot with whipped cream or vanilla ice cream.
Blueberry cobbler variation: Substitute 1 1/4 - 1 1/2 pounds blueberries for peaches. Combine water, blueberries and sugar in a saucepan and cook just until juices bubble, about 4-5 minutes.