"nothing says summer more than a fresh peach cobbler from the Bar Nothing Ranch"
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Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1Pilsbury Pie Crust Roll, thawed and rolled out
½stickunsalted butter
14ozcanned peaches or boil and peel 8-10 fresh peaches, skinned, pitted and quartered
1 ½cupssugar
¾cupwater
1tspcornstarch
Top Crust
1cupsugar
1cupself-rising flour
2tspmexican vanilla extract
½tspground cinnamon
Garnish
½cupsugar
1tspground cinnamon, mixed with sugar
1
Preheat oven to 400 degrees.
2
Wipe inside of 8X4 aluminum loaf pan with melted butter.
3
Unroll and form pie dough along bottom and sides. I lay it in, and press it in the corners and then use torn piece to finish the sides.
4
Pour left over butter onto dough and spread around evenly.
5
In heavy saucepan, combine boiled, skinned and pitted peaches, 1 cup sugar, 1/2 cup water. Bring to a boil.
6
In small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. Let simmer to thicken. About 8-10 minutes
7
In mixing bowl, combine 1 cups sugar, 1 cups self-rising flour, 2 teaspoons vanilla, cinnamon and enough milk to make a thin batter. (a little thinner than a pancake batter).
8
Pour hot peaches into pan, not filling over 2/3 the way onto the melted butter, and drizzle batter all over peach mixture. Don't get too full. It will expand slightly.
9
If desired, but not required - Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon).
10
Place old baking sheet on rack beneath rack for cobbler, bake for 35-40 minutes or until golden brown.
14ozcanned peaches or boil and peel 8-10 fresh peaches, skinned, pitted and quartered
1 ½cupssugar
¾cupwater
1tspcornstarch
Top Crust
1cupsugar
1cupself-rising flour
2tspmexican vanilla extract
½tspground cinnamon
Garnish
½cupsugar
1tspground cinnamon, mixed with sugar
Directions
1
Preheat oven to 400 degrees.
2
Wipe inside of 8X4 aluminum loaf pan with melted butter.
3
Unroll and form pie dough along bottom and sides. I lay it in, and press it in the corners and then use torn piece to finish the sides.
4
Pour left over butter onto dough and spread around evenly.
5
In heavy saucepan, combine boiled, skinned and pitted peaches, 1 cup sugar, 1/2 cup water. Bring to a boil.
6
In small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. Let simmer to thicken. About 8-10 minutes
7
In mixing bowl, combine 1 cups sugar, 1 cups self-rising flour, 2 teaspoons vanilla, cinnamon and enough milk to make a thin batter. (a little thinner than a pancake batter).
8
Pour hot peaches into pan, not filling over 2/3 the way onto the melted butter, and drizzle batter all over peach mixture. Don't get too full. It will expand slightly.
9
If desired, but not required - Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon).
10
Place old baking sheet on rack beneath rack for cobbler, bake for 35-40 minutes or until golden brown.
AuthorDartagnan
