And, mostly I like mine slightly undercooked and gooey. Jamie Owensby at JustaPinch had the perfect recipe for me.
If you like yours a bit more cakey or biscuity, then this is probably not your first choice. This is childishly goo, if you get my drift.
I am giving the recipe substantially as written, just reducing the butter a tiny bit, and I think the juices some too. It won’t affect the taste, which is so so good.
- 2 Tbsp butter, melted
- 1 29 oz can sliced peaches, remove 1/4 c of the juices (can use fresh peaches or frozen but defrost if frozen)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 Tbsp cornstarch
- 1 c milk
- 1/3 c water
- 1 c sugar
- 1 c all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- 6 Tbsp butter melted
- cinnamon and nutmeg to dust the top
- Pre-heat oven to 350°
- In a large bowl, combine peaches with remaining juice, the 2 tbsp butter, the initial cinnamon and nutmeg.
- Dissolve the cornstarch in the water and add to the peaches. Mix and set aside.
- In another bowl combine the milk and sugar, then add the flour, baking powder and salt, mixing with a whisk until batter is smooth. It will be fairly thin.
- Place the 6 tbsp of melted butter in a 9 x 13 pan, and swirl to cover the bottom. Pour in the batter, and then with a ladle, spoon the peaches in. Sprinkle with additional cinnamon and nutmeg.
- Place in oven for at least an hour. (mine took 1 hr and 10 minutes, and I still wasn’t sure it was done!) Knife should come out substantially clean when dipped into the center.
Serves: well that is a problem isn’t it. Depends on how much you like peach cobbler. But should feed six.