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  !