Cobbler, 2011 version.

Every summer, I dabble in the world of cobblers.  I am still happy with the quick and easy version I posted last year.  But as I mentioned in that post, sometimes--especially for company--you might want to take it up a notch.

This is the cobbler recipe I go to when guests are headed over and I'd like to serve something special (but still easy) and am not worrying about calorie count (because it ain't diet food).  I've made it five times this summer and have failed to take a shot of the finished dish each time...which is one of the reasons I've delayed in posting the recipe.  But as summer is drawing to a close, I figured I'd best just get it up here.  Even if you've enjoyed cobbler many times this summer, I think there is always room for more...

Company Cobbler

adapted from Paula Deen

4 C peeled and sliced peaches

2 C sugar, divided

1/2 C water

8 T butter

1 1/2 C self-rising flour

1 1/2 C buttermilk

ground cinnamon for sprinkling

Directions

Preheat oven to 350 degrees. 

Combine fruit, water, and 1 C of sugar in a saucepan; bring to a boil then simmer for 10 minutes.  In the meantime, place butter in a deep-dish pie plate or a 3 quart baking dish and slide into hot oven to melt butter.  In a seperate bowl, whisk together the flour and remaining 1 C sugar--slowly add the buttermilk to prevent clumping.  Do not beat to death.  After butter is melted, remove from oven and pour mixture over hot melted butter.  Do not stir.  Spoon fruit on top, gently pouring in syrup.  Sprinkle with ground cinnamon.  Batter will rise to top during baking.  Bake for 40-45 minutes.

Enjoy!

Sandra