Sunday, August 4, 2013

Peach Cobbler:

Sorry about the extreme lack of posting/recipes here! Between life and have trouble with blogger even working (which it isn't, so bare with me if something looks crazy!), its just been impossible to keep up with everything and blogging is just one of few things that has been pushed to the back burner!

But, even though I haven't been doing much with everything else going on, I have managed to cook a few times and even try one or two new recipes!!!

Someone gave us some fresh peaches, and although we enjoyed a lot of them just sliced, they started getting soft, and we knew had to make something with them or they would go bad. My sister found this recipe and it turned out amazing!!! We used to make peach dumplings, but they took a lot of work, so we didn't make them very much. This cobbler, however, tastes almost identical and is SO much easier!! 
Served as is fresh from the oven, or with vanilla ice cream, its good either way, so I hope you try it out!!

5 cups peeled, sliced fresh peaches
2 cups sugar, divided
1/2  cup water
8 tblsp. butter
1 & 1/2 cups self-rising flour***
1 tsp. xanthan gum
1 & 1/2 cups milk
Additional sugar for garnish

Place butter in a 9x13-inch baking dish. Put the pan in your oven while it preheats to 350 degrees.
Combine the peaches, 1 cup of sugar and water in medium saucepan. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Mix remaining 1 cup of sugar, flour, xanthan gum and milk together in a medium bowl. Whisk together slowly until no lumps remain.
Remove pan with melted butter from the oven. Pour that batter over the butter - DO NOT STIR!!!!
Pour peaches and syrup from peaches over the batter and again - DO NOT STIR!!!!! The batter will rise to the top, creating a crust.
Sprinkle with Cinnamon and bake at 350 degrees for 30-45 minutes or until crust is golden brown. Allow to cool slightly and then serve with vanilla ice cream, if desired!

-It's extremely important to use self-rising flour, otherwise the batter will not rise to the top properly. It's super easy to do, and you can click here for my RECIPE

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