CRISPY CRUST PEACH COBBLER WITH VANILLA ICE CREAM
This cobbler has been made and the recipe passed around in my family for generations. It can be enjoyed any time of year, even when fresh peaches aren't available. My Grandmother, mom and aunts all canned peaches when they were ripe and growing up, we got to have this all year round. Fresh peaches may be substituted for canned peaches. Just peel and slice enough to make 3 cups.
Provided by Renée G. @DuchessofCork
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- Preheat oven to 375º F. Spray an 8" or 9" baking dish with non-stick spray.
- In a bowl, mix flour, salt, and baking powder to combine; set aside.
- Drain peaches and pour them evenly into the prepared baking dish.
- In a large bowl, cream the butter with ¾ cup sugar. Add the vanilla and mix well.
- Add the milk, and the dry ingredients to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth to completely cover.
- In a separate bowl, mix ½ cup sugar and ¾ tsp. cinnamon with cornstarch. Sprinkle the mixture evenly over the batter.
- Gently and evenly, pour boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is what makes the crispy topping.
- Bake for 40-45 minutes. Cool slightly before serving with a scoop of vanilla ice cream.
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