peach cobbler

it’s peach season and time to make the perfect summer dessert, PEACH COBBLER!

this recipe is super EASY, and it reminds me so much of my childhood. my great grandmom made this often when i was kid. makes me feels like she’s here with me.

below you'll find the recipe. be sure sure to let me know how you LOVED it!

for peaches:

•about 4 cups of fresh sliced peaches, preferably yellow free stoned peaches (thaw if using frozen)

•1 c water

•1 c sugar

•1 tsp of lemon zest

•1/8 tsp of nutmeg

•1 tsp of cinnamon

•optional pinch of salt or about 1/2 tsp to balance the sweetness

(season to taste, but be careful lol)

for batter:

•1 stick of unsalted butter

•1 tsp of vanilla extract

•1 c sugar

•1.5 c of milk

•1.5 c of self rising flour

(self rising flour works the best, don’t try to short cut this, buy the dang flour lol)

directions:

step 1 peaches:

•peel and slice peaches (skip if you’re using thawed frozen peaches)

•cut over a bowl because you want to add all that yummy peach juice you’ll have 😉

•in a large sauce pan combine water and sugar on medium heat until a light boil

•carefully add peaches, lemon zest, nutmeg, & cinnamon

•WATCH AND STIR, TURN DOWN HEAT IF NEEDED.

•remove from heat once a slightly thick syrup forms

•if you’re using canned peaches just warm peaches with the syrup from can and add your lemon zest, nutmeg, & cinnamon. remove from heat once again once warmed, then move to step 2 (the batter)

step 2 batter:

•combine (whisk) vanilla, sugar, flour, & milk until you get batter well combined (just until you don’t see the flour 😉)

•melt butter then pour in desired baking pan, preferably one that is deep

(i used an disposable aluminum lasagna pan, because it’s deep)

•pour batter into pan, DO NOT MIX

•spoon peaches & syrup into batter DO NOT MIX, i repeat DO NOT MIX

bake (uncovered) in a preheated 350 degree oven for 45-60 minutes (times vary per oven, just peek around 45 minutes lol)

remove from oven and allow to cool at least 15 minutes before serving. serve alone or with vanilla ice cream. enJOY!!

this recipe can be vegan by swapping out the milk and butter for plant based options but test it out and let me know how it goes. you make have to alter some of the dry/wet ingredients measurement.