
The fruit cobbler is the perfect way to celebrate the late summer fruity season. This is the recipe that my grandmother used to bake, and I think she learned it from her mom. It was always used to make canned peaches or blackberries, but I love fresh peaches myself. Cobbler Cake is a bit sticky, with a crunch, and is probably my most requested recipe. The secret is melted sugar crust - when it comes out of the oven, it's a bit crispy, roughly the shape of a Berlin head. Very delicious!
* Ingredients:
° 1 pound of peaches
° 1 3/4 cup sugar,
° 3/4 cup for dough,
° 1 cup for crust 1/2 cup butter
° 1/4 teaspoon salt
° 1 cup of flour
° 1 teaspoon baking powder
° 1/2 cup milk
° 1 large egg
° 1/2 cup boiling water mixing bowl wooden spoon baking dish
* Preparation :
Step 1: Preheat oven to 350 degrees. Slice the peaches and make two layers of the fruit at the bottom of the baking dish.
Step 2: In a large mixing bowl, combine the butter with 3/4 cup of sugar and salt.
Step 3: Sift flour & baking powder. Join it to mixture and blend well.
Step 4: Add the milk and eggs and keep stirring until the mixture is smooth.
Step 5: Cover the peaches with the mixture, and push them all the way to the edges of the pan.
Step 6: Evenly spread 1 cup of sugar over the entire cobbler.
Step 7: Now, melt the sugar by gently pouring half a cup of boiling water over the cobbler. Immediately place the plate in the oven and bake at 350 degrees for 1 hour. Flip it halfway up until it retains the brown color.
ENJOY !