Peach Cobbler

Thermal Mass

<p />Peaches are in season here in southern Ontario, so it's that time to eat as many as possible. After the most delicious steak I have ever had (first t-rex), I put that Egg heat to use on a peach cobbler (blueberries are optional).[p]This cobbler recipe comes from Texascooking.com, and is stunningly good, and pretty simple as well. I used the plate setter with feet down and the grill to make some space between the plate setter and the pyrex dish. Egg was stable at 360 degrees.[p]Grandma's Peach Cobbler[p] * 1/2 cup butter (1 stick)
* 1 cup flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 1 cup milk
* 3 cups peeled and sliced fresh peaches, with their juices [p]Preheat Egg to 375°F.[p]Put the butter in a 9x13-inch Pyrex baking dish and put the dish in the preheated Egg. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.[p]When the butter is completely melted, pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Bake for 30-40 minutes.[p]Today has been a great day for eating! Bon appetit,[p]Mark

Photo Egg

Thermal Mass,
Your cobbler looks great.
Darian

Dimple's Mom

Thermal Mass,
This is the same recipe I use only my orig recipe says 2 cups fruit. I just use however much I have, usually between 2 and 3 cups.[p]I think this is the best cobbler on earth, and it's esp terrific with peaches. I just made it Monday night for some company. With vanilla ice cream, it can't be beat as a summer dessert.[p]I often make it with blackberries, just cuz we have tons growing here, but the seeds make it less appealing than using peaches. The addition of the blueberries is a nice touch. I have added them after baking but baking them in is a good idea. We have huckleberries growing here, so I'll toss some of those on next time.[p]Gwen