Toni’s Peach Cobbler
I started trying to scrape money together for a car at 13 when I worked 6 hours each week on at a local, family owned bar-b-que restaurant. I knew that at $5.15 an hour, I probably would still wouldn’t get the car of my dreams, even after three years of saving, but I knew I had to start somewhere.
Toni was my lively and boisterous manager who taught me that in order to make a good cobber you need easy shortcuts, plenty of butter, and a heaping scoop of cold vanilla ice cream.
Thanks Toni for this foolproof crowd pleaser with a southern flair.
Ingredients
2 cups yellow cake mix, divided
1 32 oz. can yellow peaches packed in syrup
3 tsp cinnamon
¼ tsp fine salt
1 cup brown sugar, packed, divided
¼ cup cold butter, cut into ¼ inch disks
Vanilla ice cream or whipped cream to serve.
Instructions
1
Preheat the oven to 350 degrees.
2
Using a slotted spoon, transfer your peaches into a 9X9 glass baking dish. Pour ½ cup of the canning syrup over the peaches.
3
In a medium size mixing down blend the cake mix, ½ cup of the sugar, the cinnamon, and the salt.
4
Sprinkle 1 cup of the dry ingredient mixture evenly over the peaches. Do the same with the remaining ½ cup of brown sugar and then repeat with the rest of the dry ingredient mixture.
5
Separate and place the cubes of cold butter evenly across the surface of the cobbler so every ½ inch or so has a small cube of butter.
6
Place the cobbler on a baking sheet to protect from it bubbling over in the oven. Bake for 30-40 minutes uncovered or until the cobblers bubbling and golden brown.
7
Once out of the oven, allow the cobber to set up for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Categories:Desserts
Cera Mitchell
Delicious!! Thanks