Paula Dean's Peach Cobbler

I have been making Paula Dean’s peach cobbler for years. One day I decided that it required a makeover with less butter and sugar. I know it’s an abomination, but occasionally I want to experience, “le plaisir sans la culpabilité!” When it comes to dessert, my first rule is to eat it only if I make it. My second rule is to still eat it even if I didn’t make it (homemade only though). Ok, I admit...that's screwy..

I decreased a few of the ingredients including the butter and sugar and it was still plenty sweet! I have learned that if we make more, we eat more…we see more, we eat more…the kids scream more, we eat more....and the only thing I cannot resist is temptation, so I try not to have an abundance of leftover dessert hanging out in the kitchen.

Luckily, there usually aren’t any leftovers. Case in point, on the cold, snowy day I made this peach cobbler…I took pics and left the cobbler on the kitchen counter, went upstairs, downloaded the pics, wasn’t happy with results, ran back downstairs to retake the pics…and lo and behold, there was none left! Goldilocks (& her sister & father) had struck again! 

When I find really sweet organic peaches, I can decrease the sugar to ¼ cup without any noticeable difference or objections from the household! 

Peach Cobbler
Serves 4

2 cups peeled, sliced peaches (1 bag frozen, defrosted)
1 cup sugar, divided
¼ cup water
4 tablespoons butter (1/2 stick)
1 cup self rising flour
1 cup organic whole milk
1 tsp ground cinnamon, divided

CWR’s Notes:  *If self rising flour is not available, combine the following: 1 cup of flour, 1 ½ teaspoons baking powder, ½ teaspoon salt. 

Directions

Preheat oven to 350 degrees F. Combine the peaches, sugar(½ cup), cinnamon(½ tsp) and water(¼ cup) in a saucepan and mix well.

Bring to a boil and simmer for 10 minutes. Remove from the heat.

While the peaches are simmering, put the butter in a 2-quart baking dish and place in oven to melt. Mix remaining sugar(½ cup), flour(1 cup), cinnamon(½ tsp) and milk(1 cup) slowly to prevent clumping. Pour mixture over melted butter. Do not stir. 

Spoon fruit on top, gently pouring in syrup.

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...



[I served it here with the leftover ice cream from my birthday ice cream cake..Do whatever makes you happy....]

Always treat yourself,

..but enjoy in moderation..

....this way you can do it again soon....

Love,

Ria

p.s. this is a post I worked on a few weeks ago, will post pics from my vacation soon...stay tuned!