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.
- 12 to 14 ripe medium-size peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 cup milk
- Filling: Heat 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-inch baking dish, either in the oven or on the stove. Now
make the batter.
- Batter: 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 minutes.
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
Substitute the following for peach filling if you like.
1 1/2 pounds rhubarb, in 1-inch chunks
2 1/2 to 3 pints strawberries, halved
3/4 to 1 cup granulated sugar
2 teaspoons ground aniseed
1 tablespoon fresh lemon juice
Zest of 1 medium orange
Juice of 1 medium orange