Monday, June 21, 2010

Martina McBride's Easy Peach Cobbler


5-6 med. ripe peaches (enough to cover the bottom of a 13"X 9" baking dish)
1 Tblsp. fresh lemon juice
1 2/3 cups sugar
1 stick (1/2 cup) melted butter
1 cup all-purpose flour
1 Tblsp. baking powder
1/4 tsp. salt
1 cup whole milk
Cinnamon and/or nutmeg for sprinkling

Put oven rack in middle position and preheat oven to 375.
Cut an X in bottom of each peach with a paring knife and blanch peaches in 2 batches in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice water.
Peel off skin with paring knife, beginning from scored end and discard. Halve peaches, pit, and cut lengthwise into 1/4 " slices
Transfer peaches to a 3-quart heavy saucepan and add lemon juiceand 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat.
Pour melted butter into a 13"X9" baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon and bake until cobbler is bubbling and top is golden brown, 40-45 minutes. Cool in pan on a rack until warm, about 25 minutes.
This is so good with vanilla ice cream or lightly sweetened whipped cream.

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