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Cake-Style Peach Cobbler

Adapted By Brennan's 27 Sep 2018

Serving Size: 9



1/4 cup sugar

1 1/2 tablespoons cornstarch

pinch of salt

pinch nutmeg or cinnamon

5 cups, peeled and sliced Chin Drippin' Peaches

1 to 3 tablespoons, less for tart fruit, more for sweet fruit lemon juice


1 large egg

3/4 cup sugar

6 tablespoons melted butter

1/2 cup milk

1 teaspoon vanilla extract

2 cups Unbleached Self Rising Flour

Adapted From: King Arthur

Serve this yummy cobbler with freshly whipped heavy cream or ice cream.

Preheat the oven to 375°F.

Grease a 9″ x 9″ x 2″ baking pan or a 2-quart baking dish.

To make the filling: Whisk together the sugar, cornstarch, salt, and spice.

Toss with the fruit and lemon juice. Set aside while making the topping.

To make the topping: Whisk together egg and sugar until well blended. Stir in the melted butter, milk, and vanilla. Add the flour, stirring until well combined.

To assemble: Pour the batter into the pan. Spoon the fruit mixture (including any syrup that may have accumulated) over the batter.

Bake until the cake is golden brown and the filling is bubbling, 40 to 50 minutes. Remove from the oven and serve warm.

Tips: No self-rising flour? Substitute 2 cups Unbleached All-Purpose Flour mixed with 2 teaspoons baking powder and 1/2 teaspoon salt.