Paula Deen’s Peach Cobbler

I know, I know, Paula Deen’s recipea use tons of fat and sugar.  Fully knowing that I started craving for this peach cobbler when I saw my sister-in-law’s peach cobbler on Facebook.  I am truly of weak mind and spirit…
This recipe comes from The Food Network, and I made some adjustments, but all in all, don’t expect traditional cobbler recipe.  At least for me when I made this it was a cakey version of cobbler.  It was delicious, however, maybe cobbler is a misnomer. 


  • 4 cups peeled, sliced peaches
  • 1-1/2 cups sugar, divided
  • 1/2 cup water
  • 1 teaspoon lime/lemon juice
  • 6 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional

(**I adjusted the amount of sugar and butter by them back, and also added  lime juice).

Preheat oven to 350 degrees F.

Combine the peaches, 3/4 cup sugar, 1 teaspoon lime juice and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. You will see the liquid slowly turn syrupy.  Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 3/4 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.

Do not be afraid of the butter and syrup!!
Almost like a soufflé – puffing!!
Just like a soufflé it settles down.

My opinion: Really simple and delicious! Once again, I think cobbler is a misnomer, but this is a great way to enjoy some fresh peaches during this Summer (of course that is after you get sick of eating fresh peaches!).  The key to make this into a nice “peach cobbler” is to make sure you patiently bring the peach and the liquid in to syrupy consistency. 


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