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Details
Stone ground, Southern style dessert. Just add fruit, milk & butter. Official Peach Cobbler, Louisiana Peach Festival, Ruston, LA.
Ingredients
Sugar, Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Spice.
Directions
You Will Need: 1 can (15 to 16 oz) of sliced peaches packed in syrup, natural juice or water or 3-4 medium to large fresh peaches (about 1-1/2 lbs) peeled and sliced into thin wedges; 2/3 cup milk; 4 tablespoons or 1/2 stick butter or margarine, melted. 1. Preheat oven to 375 degrees F. 2. Melt butter in either an 8 or 9 inch baking dish or iron skillet. 3. Combine milk with cobbler mix; stir thoroughly to remove any lumps from batter. 4. Pour batter over butter. Then pour canned peaches with syrup, natural juice or water or 3 cups fresh (If using fresh peaches a simple syrup is required for preparation. Dissolve 1/4 cup sugar in 1/2 cup warm water or use 1/2 cup of your favorite fruit juice. Suggested fruit juices - apples, pear, apple-cherry, apple-grape, white grape, cranberry-apple, orange, peach nectar) peaches over batter. Distribute peaches evenly; avoid stirring. Note: Batter will rise above peaches while baking to form a golden crust. 5. Bake 30-35 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 310mg13%
- Total Carbohydrate 24g9%
- Dietary Fiber 0g0%
- Sugars 14g
- Protein 1g
Details
Stone ground, Southern style dessert. Just add fruit, milk & butter. Official Peach Cobbler, Louisiana Peach Festival, Ruston, LA.
Ingredients
Sugar, Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Spice.
Directions
You Will Need: 1 can (15 to 16 oz) of sliced peaches packed in syrup, natural juice or water or 3-4 medium to large fresh peaches (about 1-1/2 lbs) peeled and sliced into thin wedges; 2/3 cup milk; 4 tablespoons or 1/2 stick butter or margarine, melted. 1. Preheat oven to 375 degrees F. 2. Melt butter in either an 8 or 9 inch baking dish or iron skillet. 3. Combine milk with cobbler mix; stir thoroughly to remove any lumps from batter. 4. Pour batter over butter. Then pour canned peaches with syrup, natural juice or water or 3 cups fresh (If using fresh peaches a simple syrup is required for preparation. Dissolve 1/4 cup sugar in 1/2 cup warm water or use 1/2 cup of your favorite fruit juice. Suggested fruit juices - apples, pear, apple-cherry, apple-grape, white grape, cranberry-apple, orange, peach nectar) peaches over batter. Distribute peaches evenly; avoid stirring. Note: Batter will rise above peaches while baking to form a golden crust. 5. Bake 30-35 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.
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