Ingredients:

• 1 cup self-rising flour (see Note for substitution)
• 3/4 cup granulated sugar (plus 2 additional tablespoons for topping)
• 1/2 cup butter, divided (and melted separately)
• 1 (29-ounce) can sliced peaches in heavy syrup, undrained

 

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a medium-size mixing bowl, coarsely mix the self-rising flour, 3/4 cup of granulated sugar, and 1/4 cup melted butter together. If desired, you can add a dash of cinnamon to the flour mixture for extra flavor.
3. Sprinkle about one-third of the flour mixture on the bottom of a 9×9 baking dish. This flour mixture will slightly mix with the syrup from the peaches while baking, helping to thicken it up a bit.
4. Add the canned sliced peaches, along with their juice, to the baking dish. If you prefer your cobbler to be less juicy, you can choose not to add all of the liquid from the canned peaches.
5. Sprinkle the remaining flour/sugar mixture on top of the peaches. Also, sprinkle the top with the remaining 2 tablespoons of granulated sugar.
6. Drizzle the remaining 1/4 cup of melted butter on top of the batter. At this stage, there will be a lot of liquid, but don’t worry, the flour mixture will soak up the liquid as it bakes.
7. Bake the peach cobbler in the preheated oven for 40-45 minutes or until the top is golden brown and bubbly.
8. Once the cobbler is done baking, let it sit for at least 5 minutes before serving.
9. Serve the warm peach cobbler with a scoop of vanilla ice cream for a delightful treat.

 

Recipe courtesy of Christy Denny