4-5 fresh peaches, or equivalent canned peaches
6 TBS Butter
3/4 cup of flour
3/4 cup of sugar
Sugar and cinnamon for taste.
Preheat oven to 350 and spray and 8×8 baking pan or casserole dish.
Peel and slice 4 or 5 large, ripe peaches into the baking dish. Sprinkle a bit of sugar and cinnamon over the top. Set aside. If you don’t have fresh peaches, or enough fresh peaches, supplement with canned peaches – juice mostly drained.
For the batter:
Melt 6 TBS butter and reserve
Combine 3/4 cup of flour with 3/4 cup of sugar
Toss in one egg and stir till crumbly. Add the melted butter and stir. The mixture should resemble a very thick pancake batter. Add 1/2 tsp of cinnamon or as desired.
Spoon the batter over the top of the peaches. It should cover most of the top.
Pop into the oven and bake until bubbly and brown – usually takes about an hour.
Eat while hot – serve with heavy cream or ice cream.
Extra treat: Instead of ice cream or pouring the whipping cream over the cobbler, you can whip it into a dessert topping.
Whipped Heavy Cream Topping: Place a glass bowl with the mixing beaters in the freezer for about 20 minutes. Remove the items from the freezer and immediately pour heavy whipping cream into the bowl. How much? I have no idea!! I just pour until the bottom is adequately covered – probably 1 cup. Whip on high-speed until the cream starts to foam. At that time, add a small amount of granulated sugar – a couple of TBS at time and keep mixing until the peaks are soft, yet firm. Keep mixing and adding sugar until desired taste and consistency….so good!! Add vanilla if you like.