peach cobbler
Ingredients
5 big fresh peaches (sliced) or 2 15 ounce cans of sliced peaches (drained)
1 tablespoon lemon juice
1 large egg
2/3 cup milk
1 cup flour
1 cup white sugar
1 cup brown sugar
1/2 cup salted butter (1 stick)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp allspice
2 teaspoons baking powder
1/4 tsp coarse salt
vanilla ice cream for serving
Instructions
####SIKI####
Adjust the rack to the middle position, then preheat the oven to 350°F.
Butter: Melt the butter in the microwave in 15-second increments. Pour the melted butter into a 9×13 baking pan and spread around until the sides and the bottom of the pan are coated with butter.
Filling: In a large bowl, combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 tsp allspice, 1 tablespoon lemon juice, and the sliced peaches. Stir together thoroughly.
Flour Mixture: In a large bowl, stir together 1 cup flour, 1/2 cup white sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon coarse salt.
Milk Mixture: Whisk together 2/3 cup milk and 1 large egg.
Batter: Gently stir together the flour mixture and the milk mixture – do not over mix.
Get Ready for the Oven: In the 9×13 pan with the butter in it, pour the batter on top of the butter distributing the batter evenly in the pan. The butter will pool around the sides. Spoon the peaches onto the top of the batter – distributing evenly – and then pour any juice over the top.
Bake: Bake at 350°F for 30 to 40 minutes until the crust is golden. Let cool for about 10 to 20 minutes, sugar syrup will be extremely hot. Serve with vanilla ice cream.
