Summer in a bowl!
While my dear cousin Anna was here we cooked up a storm! Last night we had the quintessential summer dinner of pesto made with basil from our patio served over linguine and peach cobbler with vanilla ice cream for dessert.
When it comes to desserts I go bonkers for fruity dishes like crisps, crumbles and cobblers. I was so excited when Anna and my folks returned from a day trip to Fredericksburg with two baskets of farm stand peaches. I made a plum raspberry cobbler for Fathers Day that was unremarkable and not “blog worthy”, so for this cobbler we decided to try a different recipe. We consulted the queen of cobbler herself, Ms. Paula Deen!
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.
Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
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