Recipe for cooking gooey peach cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Gooey Peach Cobbler

The Spanish brought peaches to Texas in the sixteenth century, when they planted trees at their missions. Texas is one of the leading peach producers in the country. The Strawberry-Rhubarb Filling can replace the peach filling. It, too, is delicious.

Filling
12 to 14 ripe med.-size peaches, peeled and sliced
1/4 c. sugar
1 Tbsp. fresh lemon juice
2 tsp. cinnamon
3/4 tsp. ground ginger
3/4 tsp. vanilla extract or flavoring

Preheat the oven to 350 degrees F.

In a bowl, mix together all the filling ingredients. Set the filling aside to draw out the juices. The filling should be a bit juicier than that of most pies. While the pie sits melt the butter in a 13 x 9-in. baking dish, either in the oven or on the stove. Now make the batter.

Batter
1/2 c. unsalted butter
1 1/4 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1 c. milk

Stir together the flour, sugar and baking powder; add milk. Mix until lightly blended. Spoon the mixture evenly over the melted butter. DO NOT STIR.

Pour the peach filling evenly over the batter. Bake for 45 mins.. As the cobbler bakes, the batter will ooze up and around the fruit, creating a moist, golden brown crust.

Serve the cobbler warm, topped with vanilla ice cream or whipped cream.

Substitute the following for peach filling if you like.

Strawberry-Rhubarb Cobbler
1 1/2 lb. rhubarb, in 1-in. chunks
2 1/2 to 3 pt. strawberries, halved
3/4 to 1 c. sugar
2 tsp. ground aniseed
1 Tbsp. fresh lemon juice
Zest of 1 med. orange
Juice of 1 med. orange