this week 2 listeners requested my recipe for fast peach cobbler. I just got a bushel of southern peaches myself, so cobbler’s the dessert of choice at my house! I’ve shared this recipe before, and it’s in my “recipe Hall of Fame”.
I call this "upside down" since you pour the batter in first, and then the fruit.Most of the fruitfalls down to the bottom during baking and the batter mixtures rises to the top making a cake like cobbler crust.
1 stick butter or margarine, melted
1 cup sugar
1 cup self-rising flour
3/4 cup milk
1 teaspoon vanilla
3-4 cups thinly sliced, peeled peaches
Preheat oven to 350. Pour melted butter in an 8x8 pan or 2 quart casserole. Mix the sugar, flour, milk and vanilla together and pour that all over butter. No need to stir. Add fruit. Bake on the top rack in the oven until top is golden and cobbler bubbles, about 45-55 minutes or so.
Tip from Rita's kitchen
Self-rising flour has salt and leavening already in it. Store in frig or freezer for longer storage and to keep leavening active.
Make your own self rising flour from Cook's Illustrated:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt