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. You have your choice of two fillings for this recipe.

Ingredients

Peach Filling

• 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

Strawberry-Rhubarb Filling

• 1 1/2 pounds rhubarb, cut into 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

Batter

• 1/2 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup milk

Instructions

1. Heat the oven to 350 degrees F.
2. Filling: Choose whichever of the two fillings you would like to make. 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.
3. 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.
4. Pour the peach filling evenly over the batter.
5. Bake for 45 minutes. As the cobbler bakes, the batter will ooze up and around the fruit, creating a moist, golden brown crust.
6. Serve the cobbler warm, topped with vanilla ice cream or whipped cream.