Peacha Pawbler

by Stefani on 18-June-2007

Okay, so it's actually COBBLER, but it sounds so much cuter when my Ryder calls it "Peacha Pawbler".

This is a pretty standard recipe, and can have endless variations. This is how my Momo made it, how my Granny makes it, hence the way my Mom and I make it too. 

First, preheat your oven to 350, and toss a stick of butter in a big casserole dish (or a little less if you're health conscious – but then, seriously, why are you making cobbler to begin with?). Put the pan and the butter in the oven so that it will melt and get all nice and bubbly.


Then you peel and slice your peaches. For this particular cobbler I used about 4 cups of peaches and about 2 cups of blueberries.


In a separate bowl, you'll mix together about 1 1/2 cups of flour, the same amount of sugar, and 2 teaspoons baking powder.


To that, add a cup of milk and stir.


It should be about the consistancy of a smoothy, thick, but creamy. Add a little more milk if you need to. 

Now carefully take your hot pan and melted butter out of the oven. Pour the fruit in and spread it around so it covers the bottom of the pan. If you want, you can sprinkle a little cinnamon on top at this point. Then, drizzle the flour/milk mixture evenly over the fruit. 

Put the whole thing back in the oven for about, oh, an hour and 15 minutes or so. The bread parts should be set up, and nice and golden, the fruit should be bubbling and syrupy.

Here's where I should have a picture for you of a piping hot bowl of cobbler with BlueBell Vanilla Ice Cream on top, but alas, I was too busy serving and eating to bother with pictures. You'll have to trust me when I tell you it's a thing of beauty.


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