Hill Country Peach Cobbler
adapted from Confections of a Foodie Bride.
1 cup whole wheat flour (accidently used 1cup, foodiebride suggests 1/2cup)
1 tbs baking powder
pinch salt
3/4 cup milk
3 cups sliced fresh peaches
1 tsp ground cinnamon
1/2 cup firmly packed brown sugar
10 amaretti cookies crumbled over pie
1 fabulous pie pan
Preheat the oven to 350.
Melt the butter in a saute pan over medium-high heat until it begins to bubble and turns a nutty-brown color. Be sure to watch it from burning.
Pour the butter into pie dish. Meanwhile, in a medium bowl, stir together the sugar, flour, baking powder, salt, and milk. Pour the mixture over the butter, but do not stir.
Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon, brown sugar and crumbled amaretti cookies.
Bake the cobbler for 40-45 minutes, until the top is golden brown. Serve warm with vanilla ice cream. A and I ate this for 3 nights after dinner!
Melt the butter in a saute pan over medium-high heat until it begins to bubble and turns a nutty-brown color. Be sure to watch it from burning.
Pour the butter into pie dish. Meanwhile, in a medium bowl, stir together the sugar, flour, baking powder, salt, and milk. Pour the mixture over the butter, but do not stir.
Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon, brown sugar and crumbled amaretti cookies.
Bake the cobbler for 40-45 minutes, until the top is golden brown. Serve warm with vanilla ice cream. A and I ate this for 3 nights after dinner!
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