peach cobbler | tee-time at the masters
My mom always made this and I thought it was her own recipe. It originates from the Augusta Junior League’s cookbook Tee-Time at the Masters. It was published back in 1983. Time flies!
ingredients:
2 cups fresh ripe peaches, peeled and sliced
½ cup sugar
1 stick butter
1 cup sugar
½ cup milk
1 cup sifter plain flour
1 ½ teaspoon baking powder
Pinch of salt
instructions:
Mix peaches with ½ cup sugar. Let stand for 30 minutes or until juice forms. Melt butter in 2 qt baking dish. Use the remaining ingredients to make the batter. Pour batter mixture over the butter, then pour peaches and juice over the batter.
In a preheated oven, bake at 350 degrees for 30-45 minutes. Serve with vanilla bean ice cream.
ingredients:
2 cups fresh ripe peaches, peeled and sliced
½ cup sugar
1 stick butter
1 cup sugar
½ cup milk
1 cup sifter plain flour
1 ½ teaspoon baking powder
Pinch of salt
instructions:
Mix peaches with ½ cup sugar. Let stand for 30 minutes or until juice forms. Melt butter in 2 qt baking dish. Use the remaining ingredients to make the batter. Pour batter mixture over the butter, then pour peaches and juice over the batter.
In a preheated oven, bake at 350 degrees for 30-45 minutes. Serve with vanilla bean ice cream.
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