By Carla Vigos
Laguna Woods Globe columnist
I recently cooked a full Southern dinner for many people, and the peach cobbler was the favorite of the five dishes served.
It’s an easy dessert to make, and it has a piecrust topping, but without actually making a piecrust.
Yes, it has a lot of butter, but that’s what makes this recipe stand out.
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Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)
It’s best to use canned peaches in heavy syrup because fresh peaches will make the dish watery.
Serve the cobbler with ice cream or just as is. It just might become a favorite of yours to take to a potluck or serve at a dinner party.
For questions or comments, email cjvigos@yahoo.com.
Southern Peach Cobbler
INGREDIENTS
4 15-ounce canned peaches, in heavy syrup
5 tablespoons melted butter
21/2 teaspoons lemon juice
2 teaspoons vanilla extract
1/8 teaspoon of salt
TOPPING
2 cups flour
11/2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
Pinch of nutmeg
1/2 teaspoon of salt
One cup melted butter
Optional vanilla ice cream
DIRECTIONS
Preheat oven to 400 degrees.
Pour four cans of drained peaches into a 9×13 baking pan. Next, add back 9 ounces of the syrup.
Add the melted butter, lemon juice, vanilla extract and salt to the peaches. Mix to combine.
In a separate bowl, add the flour, sugar, baking powder, cinnamon, pinch of nutmeg and salt. Mix well.
Spoon the flour mixture over the top of the peach cobbler, making sure to cover the top evenly using the back of a large spoon. Smooth out the mixture to the edges.
Now drizzle melted butter over the top of the flour mixture.
Bake for 15 minutes at 400 degrees, then reduce temperature to 375 and continue to bake for 50 minutes or until the top is golden brown.
Let cool at least a half hour to an hour before serving because the topping sets up as it cools to resemble the piecrust.
Serve with ice cream and enjoy.